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Crockpot Chicken and Rice Soup
A super creamy dairy-free crockpot chicken and rice soup. Filled with wild rice, chicken, and vegetables. You won't miss the cream in this dairy-free and gluten-free slow cooker recipe!
5
from
2
votes
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Course:
Main Course, Soup
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
8
servings
Calories:
239
kcal
Author:
Megan
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Ingredients
▢
1.5
lbs
boneless skinless chicken thighs
▢
1
cup
onion
(chopped (1/2 large onion))
▢
1 1/2
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
▢
1/2
tsp
pepper
▢
1.5
cups
uncooked wild rice
▢
6
cups
chicken broth
(up to 8 if desired)
▢
1/4
cup
fresh parsley
(chopped)
Instructions
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.
Nutrition
Calories:
239
kcal
|
Carbohydrates:
28
g
|
Protein:
22
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
1042
mg
|
Potassium:
626
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
4245
IU
|
Vitamin C:
18.3
mg
|
Calcium:
48
mg
|
Iron:
2
mg
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