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Slow Cooker Chicken and Wild Rice Soup

This is a well-rounded, veggie-filled dinner that is full of flavor! The flavors of fall come together in this cozy bowl of soup. Finished with chopped kale and optional milk to add a touch of creaminess, this dish is great for cool winter months.
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Course: Dinner
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 8
Calories: 363kcal

Equipment

  • Slow Cooker

Ingredients

  • 1½ lbs. boneless/skinless chicken thighs
  • 1 yellow onion (diced)
  • 3 large carrots (diced in ¼-inch half moons)
  • 4 celery stalks (diced)
  • 1 sweet potato (diced in 1-inch squares)
  • 8 oz. baby bella mushrooms (thinly sliced)
  • 4 garlic cloves (minced)
  • 1 cup wild rice (rinsed and drained)
  • 2 Tbsp. Old Bay Seasoning
  • 1 tsp. dried rosemary
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 bunch of kale (stems discarded and leaves chopped)
  • 1 cup reduced fat milk

Optional toppings:

  • Fresh parsley
  • Fresh rosemary

Instructions

  • Place chicken thighs in the bottom of your slow cooker.
  • Add onion, carrots, celery, sweet potato, mushrooms, minced garlic, wild rice, Old Bay Seasoning, rosemary, sea salt and black pepper.
  • Pour in chicken broth and give the mixture a good stir. Add bay leaf.
  • Place lid on slow cooker and cook on low for 3-4 hours or high for 7-8 hours.
  • Once cook time is up, remove lid and discard bay leaf. Carefully move chicken to a clean cutting board. Stir in optional milk and add chopped kale. Cover and turn to low.
  • Shred chicken using two forks, or cube chicken with a sharp kitchen knife. Add it back to the slow cooker and stir it all together. Cook for a few more minutes until kale is wilted. Taste and add more salt/pepper as needed.
  • Ladle into soup bowls, add optional fresh herbs and enjoy!

Notes

  • This recipe is delicious after a day or two — a wonderful option for meal prep!
  • Chicken breasts can be used in place of chicken thighs.
  • Make this vegetarian by omitting the chicken and using vegetable broth in place of chicken broth.
  • Feel free to sub fresh spinach or another leafy green for the kale.

Nutrition

Calories: 363kcalCarbohydrates: 33gProtein: 23gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 86mgSodium: 291mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 8195IUVitamin C: 6mgCalcium: 131mgIron: 3mg
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Nutrition Facts
Slow Cooker Chicken and Wild Rice Soup
Amount per Serving
Calories
363
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
86
mg
29
%
Sodium
 
291
mg
13
%
Potassium
 
820
mg
23
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
23
g
46
%
Vitamin A
 
8195
IU
164
%
Vitamin C
 
6
mg
7
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.