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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 minutes
Cook Time 5 hours
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.