Ingredients
Scale
- 1 lb boneless skinless chicken breasts, chopped
- 1 cup wild rice, rinsed
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet and brown chopped chicken until cooked through. Transfer to slow cooker.
- Add all ingredients to the slow cooker: rice, vegetables, broth, herbs, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until rice and vegetables are tender.
- Adjust seasonings, serve hot, and garnish with fresh herbs if desired.
Notes
- You can substitute wild rice with brown rice for a different texture.
- For a thicker soup, mash some of the cooked rice and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg