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!
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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
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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: 239kcal | Carbohydrates: 28g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 1042mg | Potassium: 626mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4245IU | Vitamin C: 18.3mg | Calcium: 48mg | Iron: 2mg
