Slow Cooker Chicken and Rice Soup
This slow cooker chicken and rice soup is packed with tender chicken, wild rice, and vegetables in a flavorful broth. Naturally dairy-free and gluten-free, it's the ultimate comfort food that practically makes itself.
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Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 ½ cups uncooked wild rice
- 1 cup yellow onion - chopped (from 1/2 large onion)
- 1 ½ cups carrots - diced or coins (3-4 carrots)
- 1 cup celery - diced (3-4 ribs)
- 2 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 cups chicken broth - up to 8 if desired
- ¼ cup fresh parsley - chopped
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Instructions
- Add ingredients to slow cooker. Add 1 ½ lbs boneless skinless chicken thighs, 1 ½ cups uncooked wild rice, 1 cup yellow onion, 1 ½ cups carrots, 1 cup celery, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon pepper, and 6 cups chicken broth to the slow cooker. Stir to combine. (Add up to 8 cups of broth if you prefer a soupier consistency.)
- Cook on high. Cover and cook on high for 3-4 hours. Start checking at 3 hours for brown rice or 4 hours for wild rice. The chicken should be cooked through (165°F internal temperature) and the rice should be tender with a slight bite to it.
- Shred the chicken. Use two forks to shred the chicken directly in the slow cooker. Stir to distribute the shredded chicken throughout the soup.
- Add fresh parsley and serve. Stir in ¼ cup fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Turn the slow cooker to warm or off to prevent overcooking the rice.
Notes
- Rice options: Wild rice gives the best texture and flavor, but you can use brown rice (check at 3 hours) or white rice (add in the last hour of cooking).
- Broth amount: Start with 6 cups for a thicker, stew-like soup. Add up to 8 cups if you prefer more broth. You can always add more liquid at the end if needed.
- Chicken: Thighs stay moist and tender. If using breasts, check at 3 hours and remove to shred, then return to the soup.
- Fresh parsley: Don't skip this step. The fresh parsley brightens all the flavors. If using dried parsley, substitute 1 tsp for the 1/4 cup fresh.
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
