Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.
Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:
- Don’t like celery? Substitute carrots.
- Don’t like mushrooms? Omit them from the recipe.
- On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
- Short on time? Buy pre-sliced mushrooms.
- Like being thrifty? Make and use homemade stock.
- Too busy to cook during the week? Make this over the weekend and you can count on leftovers.
Chicken and Wild Rice Slow Cooker Soup
- 1/2 onion medium, diced
- 3 ribs celery diced
- 6 ounces mushrooms fresh, sliced or diced
- 5 cloves garlic minced
- 1 cup whole grain wild rice
- 1 pound chicken breasts boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups chicken broth homemade recommended*
- 1/2 cup heavy cream
- almonds toasted (optional topping)
- In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
- Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).
- *Overnight Chicken Stock in the Crockpot
- Omit optional almonds to make nut-free.
- We recommend organic ingredients when feasible.