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Slow Cooker Chicken and Rice Soup
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Delicious Chicken and Wild Rice Soup with savory mushrooms and herbes de Provence, cooked in a slow cooker for a hassle-free dinner ready in just 3 hours.
Ingredients:
  • 4 medium ribs celery, sliced
  • 2 large carrots, sliced
  • 2 medium shallots or small yellow onions, chopped
  • 6 cloves garlic, sliced
  • 2 pound boneless, skinless chicken breasts or thighs
  • 16 ounces cremini mushrooms, sliced
  • 8 cups low-sodium chicken stock
  • 2 teaspoons salt
  • 1 1/2 teaspoons herbes de Provence or dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/3 cups quick-cooking wild rice blend
Instructions:
  • Place celery, carrots, shallot, and garlic in the slow cooker. Lay whole chicken breasts and mushrooms on top. Pour in chicken stock, then sprinkle with salt, herbes de Provence, and black pepper. Cover and cook on high for 3 hours.
  • 30 minutes before cooking is done, place the chicken breasts on a cutting board. Add the rice to the soup, then shred the chicken into bite-size pieces. Stir the shredded chicken back into the soup and continue cooking for another 30 minutes until the rice is tender.
  • Taste the soup and adjust the seasoning as desired. Sprinkle with an extra dash of freshly ground black pepper before serving for an added kick.

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