Name: Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 300 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp chili powder; 1/2 tsp salt; 1/2 tsp pepper; 1/8 tsp red pepper flakes; 1 cup wild rice blend, uncooked; 2 cloves garlic, minced; 5 cups low-sodium chicken broth; 3 large carrots, sliced; 2 stalks celery, diced; 3 bay leaves; 1 tsp dried thyme; 1 tsp dried basil; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; 1 cup heavy cream; 1/2 cup whole milk

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Chicken and Wild Rice Soup

An easy crockpot meal that's perfect for when fall temperatures begin to drop

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Prep Time 10

Cook Time 5

Course Soup

Servings 4 servings

Equipment

Crockpot

Ingredients

Chicken and Seasonings

1.5 pounds boneless, skinless chicken breasts
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/8 tsp red pepper flakes
1 cup wild rice blend, uncooked
2 cloves garlic, minced
5 cups low-sodium chicken broth
3 large carrots, sliced
2 stalks celery, diced
3 bay leaves

Soup Seasoning

1 tsp dried thyme
1 tsp dried basil
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup heavy cream
1/2 cup whole milk

Instructions

Season chicken breasts with seasoning and place in the bottom of crockpot.
Add wild rice, garlic, carrots and celery. Pour in chicken broth and top with bay leaves.
Cover crockpot and cook on low for 5 hours.
Remove bay leaves and chicken. Shred chicken with two forks. Return to crockpot and stir in cream, milk and soup seasonings.
Cook covered for an additional 30 minutes on low. Taste and adjust seasonings as needed.