It’s soup season y’all! Well soup and cookies. But between all the cookie posts I thought it would be nice to share a bowl of hearty crockpot chicken and rice soup with you. This recipe has quickly become one of my favorites over the last month when I first made it. Because, cold weather + warm soup + crockpot easiness = a happy Megnut. Soup is so great in the winter, I’m not sure why more people aren’t as obsessed with it as I am (okay, okay.. I may be a bit much when it comes to homemade soup). I’m not talking about the kind from the can where you get one piece of chicken and a whole lot of broth. I’m talking the kind that is full of veggies, protein and gluten-free grains. The kind that will keep you full after just one bowl. The kind that makes a massively big batch that will feed you for days. That’s the kind of soup I want.
This crockpot chicken and rice soup is definitely all of those things. It’s super easy, all you do is throw everything in the crockpot and let go for a few hours. It’s really that easy! But, it’s also incredibly delicious! I’ve always been one to like creamy soups until I had to start eating dairy-free. This soup has a bit of that creaminess factor that I’ve been missing without any of the cream. It’s light on the broth and all the flavors just meld together so well! I couldn’t believe how flavorful it was when I had my first bite.
A few notes about this soup.. The fresh parsley really adds a lot to this soup even though its added right at the end. If you don’t have it, you can substitute with 1 tsp of dried parsley. The wild rice is my favorite in this soup, but you can also use brown rice or white rice. I’ve had it with brown rice and it’s also good, but I think the variety in the wild rice just gives it a little more oomph. If you do change the rice, just check the slow cooker to see when the chicken is cooked fully through and when the rice is ready. You don’t want mushy rice!
So, grab that crockpot and get cooking because soup season is here! What’s your favorite type of soup or stew for winter? Tell me in the comments!
- 1.5 lbs boneless skinless chicken thighs
- 1 cup onion, chopped (1/2 large onion)
- 1½ cups carrots, diced or coins (3-4 carrots)
- 1 cup celery, diced (3-4 stalks)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- 1.5 cups uncooked wild rice
- 6 cups chicken broth (up to 8 if desired)
- ¼ cup fresh parsley, chopped
- Preheat your slow cooker.
- Add all ingredients except for the fresh parsley to the crock pot.
- Cook on high for 3-4 hours or until the chicken is cooked through and the rice is tender.
- Shred chicken with a fork and mix in the fresh parsley.