Dump-and-Go Chicken and Wild Rice Soup
This easy slow cooker chicken and wild rice soup is perfect for a comforting weeknight meal with minimal preparation.
Equipment
- Crockpot
- Whisk
- Bowl
- Two forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 box long grain and wild rice mix with seasoning packet
- 1 cup chopped carrots
- 1 cup chopped celery
- 0.5 cup chopped yellow onion
- 1 can cream of mushroom or cream of chicken soup
- 4 cups chicken broth
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
Instructions
- Arrange chicken breasts at the bottom of your crockpot, then sprinkle the wild rice seasoning packet over them.
- Layer the chopped carrots, celery, and onion over the chicken, followed by the uncooked wild rice from the box.
- In a separate bowl, whisk together the cream of soup, chicken broth, black pepper, and garlic powder until smooth.
- Pour this soup mixture over all ingredients in the crockpot without stirring.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and the rice is cooked.
- Remove and shred the cooked chicken breasts with two forks, then return the shredded chicken to the crockpot.
- Stir the soup thoroughly before serving.
- Ladle into bowls and garnish with fresh parsley, if desired.
Notes
For a richer flavor profile, consider browning the chicken breasts briefly before adding them to the crockpot. You can also add a splash of white wine to the soup mixture for added depth. Feel free to substitute other vegetables like peas or corn to customize the recipe to your liking.