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Cozy Crockpot Chicken and Wild Rice Fall Soup

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A hearty and comforting slow cooker soup featuring tender chicken, nutty wild rice, and earthy vegetables in a savory herb-infused broth. Perfect for busy weeknights or cozy fall Sundays.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 1 cup wild rice, uncooked
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth (low-sodium recommended)
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/4 cup heavy cream or half-and-half (optional)

Instructions

  1. Prep the vegetables: dice the onion, slice carrots into 1/4-inch rounds, slice celery, slice mushrooms, and mince garlic.
  2. Rinse 1 cup wild rice in a fine-mesh strainer under cold water for 30 seconds; drain.
  3. Layer the crockpot: add diced onion, sliced carrots, sliced celery, sliced mushrooms, and minced garlic to the bottom. Sprinkle rinsed wild rice over vegetables.
  4. Remove giblets from chicken cavity, pat dry with paper towels, and season outside generously with salt and pepper (about 1 tsp salt, 1/2 tsp pepper).
  5. Place chicken breast side up on top of vegetables and rice in the crockpot.
  6. Pour 6 cups chicken broth and 2 cups water around the chicken (not directly over it). Add 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves. Stir liquid gently to distribute herbs.
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Check rice at 5-hour mark on low; it should be tender with a slight chew.
  8. Once chicken is cooked (internal temp 165°F in thigh) and rice is tender, use tongs to lift chicken out and transfer to a large bowl or cutting board. Let rest 10-15 minutes.
  9. Remove and discard chicken skin. Shred meat off bones using two forks; discard bones and cartilage. You should have about 3-4 cups shredded chicken.
  10. Return shredded chicken to crockpot. Stir gently. Taste broth and adjust seasoning with salt and pepper. If desired, stir in 1/4 cup heavy cream or half-and-half.
  11. Remove and discard bay leaves.
  12. Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or a side salad.

Notes

Wild rice is finicky; cook on low for best texture. Check rice at 5-hour mark. Season in layers: season chicken before cooking, adjust broth at end. Let chicken rest before shredding. Soup tastes even better the next day. For freezing, slightly undercook rice by 30 minutes.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, fall soup, slow cooker chicken soup, cozy soup, chicken and wild rice soup

Find it online: https://tablemira.com/cozy-crockpot-chicken-and-wild-rice-fall-soup-is-the-perfect-easy-dinner/