Name: Crockpot Chicken Wild Rice Soup
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 cup uncooked wild rice; 1 pound boneless skinless raw chicken breasts; 1 small yellow onion (diced); 1 cup chopped celery (about 3 small stalks); 1 cup Sliced carrots (about 2 carrots); 1 (8 oz) package sliced mushrooms (about 2 cups); 4 cloves garlic (pressed or minced); 2 tablespoons unsalted butter; 6 cups chicken broth; 1/2 - 1 teaspoon dried thyme (depending on how strong you like the flavor); 1/2 - 1 teaspoon dried rosemary (depending on how strong you like the flavor); 1/4 teaspoon black pepper; 1/2 teaspoon salt (more to taste); 1 1/2 cups skim milk; 1/2 cup non fat plain greek yogurt; 1/4 cup all purpose flour ((OR an all purpose gluten free flour if you're GF))

Ingredients

This chicken wild rice soup is packed with super healthy ingredients and tons of flavor.

Wild Rice – adds a tender, chewy texture to the soup.

Chicken Breast – use boneless and skinless chicken breast. Don’t worry about cooking it first. It cooks perfectly directly in the crockpot.

Yellow Onion, Celery, and Carrot – the holy trinity of veggies for soup. This trio adds flavor and so much texture.

Mushrooms – I absolutely love the addition of mushrooms in this soup because they’re basically little sponges that soak in so much flavor.

Garlic – adds a subtle nuttiness.

Unsalted Butter – provides flavor depth and warmth.

Chicken Broth – a flavorful base for the soup.

Dried Thyme, Dried Rosemary, Salt, and Black Pepper – a simple, sweet, earthy, and delicious seasoning blend.

Skim Milk, Nonfat Plain Greek Yogurt, and All-Purpose Flour – all whisked together to form a slurry which helps to thicken the soup and add creamy texture.

How to make

This healthy crockpot chicken wild rice soup comes together in just 10 minutes!

Place wild rice, chicken, onion, celery, carrots, mushrooms, garlic, butter, chicken broth, and seasonings into a greased crockpot and stir to combine.

Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. In the last 30 minutes, remove the chicken and shred with a fork.

Whisk milk, greek yogurt, and flour together in a small bowl.

Add the milk/yogurt/flour mixture into the crockpot slowly, stirring until fully combined.

Cover and cook for an additional 20 minutes then serve and enjoy!

Variations

Use other veggies. Try potatoes, peas, cabbage, broccoli, peppers, spinach, kale, you name it.

Try a different grain. Other types of rice will work or you can try quinoa or even orzo pasta.

Make it vegetarian. Omit the chicken and sub in a can of chickpeas.

Make it gluten-free. Swap the all-purpose flour for a gluten-free variety.

Add smoky flavor. Top the soup off with some crushed bacon.

Use another meat. Turkey would also be delicious.

How to store

Leftover soup will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove.

– Jennifer

Crockpot Chicken Wild Rice Soup

Ingredients

How to make

Do you need to cook the rice first?

Do you need to cook the chicken first?

Is chicken wild rice soup gluten-free?

Variations

What to serve with chicken wild rice soup

How to store