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Crock Pot Chicken and Wild Rice Soup

Updated: Aug 26, 2020

Makes 4 servings

Macros: 382 cal, fat 9g, carbs 31g, protein 34g, fibre 4g


1lb boneless, skinless chicken breasts (do not use frozen,) cut in half if large

1/2 small onion

2 carrots, minced

2 celery stalks, minced

1 tbsp minced garlic

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 large or 2 small bay leaves

2 Tablespoons butter or vegan Butter

6 cups chicken broth

3/4 cup wild rice-brown rice blend


Add all ingredients into a crock pot then cook on low for 4 hours or until chicken breasts are

cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.) Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.








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