Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice
- 3 carrots, diced
- 3 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat and sear chicken breasts until golden. Transfer to slow cooker.
- Add diced carrots, celery, onion, garlic, wild rice, herbs, salt, and pepper to the slow cooker.
- Pour in chicken broth and stir to combine.
- Cook on low for 6-8 hours until chicken is shredded and rice is tender.
- Shred the chicken with two forks and return to the soup. Adjust seasoning as needed.
- Garnish with fresh parsley before serving.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- You can add other vegetables like peas or mushrooms for variation.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg