Slow Cooker Chicken and Wild Rice Soup

Hey PBF’ers! Welcome back from all the Christmas festivities! I hope you all enjoyed some time with family and friends and enjoyed some delicious food. If you’re anything like me, you probably overindulged and are feeling a bit fluffy right now. That’s okay…no need to hop on a juice cleanse fad diet, I promise. Let’s just get back to eating food to fuel our bodies, like this Slow Cooker Chicken and Wild Rice Soup.

I love a soup that’s packed with protein and veggies so it fills me up and leaves me feeling satisfied. It seems like so many soups are just a lot of broth (like many chicken noodles) or a lot of fat (like many bisques and creamy soups), and they leave you wanting something more. Instead, I’d rather make my soup a full meal, especially in this cold weather!

Enjoy warming up and getting back on track with this easy slow cooker classic.

4 from 2 votes

Slow Cooker Chicken and Wild Rice Soup

Prep: 30 minutes mins

Cook: 6 hours hrs 30 minutes mins

Total: 7 hours hrs

Servings: 6 servings

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Servings: 6 servings

Ingredients

• ▢ 1 1/4 lb raw chicken breast
• ▢ 2/3 cup Lundberg Organic Wild Rice Blend, (270 grams)
• ▢ 10 oz baby bella mushrooms, sliced
• ▢ 10 oz frozen, chopped spinach, thawed and excess water squeezed out with a paper towel
• ▢ 1 cup yellow onion, chopped, (150 grams)
• ▢ 1 cup celery, sliced, (180 grams)
• ▢ 1 cup carrot, sliced, (165 grams)
• ▢ 32 oz no salt added chicken stock
• ▢ 11 oz HEB Organics Cream of Chicken Condensed Soup
• ▢ 4 oz dry white wine, (I used Sauvignon Blanc)
• ▢ 4 cloves garlic, minced
• ▢ 1/2 tbsp butter
• ▢ 2 tsp Flavor God Garlic Lover’s Seasoning
• ▢ 1 tsp Flavor God Everything Seasoning
• ▢ 1/2 tsp thyme
• ▢ 1/2 tsp ground mustard
• ▢ 1/4 tsp Oh My Spice! Lemon Pepper Seasoning
• ▢ 2 bay leaves
• ▢ Salt and pepper to taste

Instructions

• Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper.  Add bay leaves.
• Top chicken with minced garlic, onion, celery, and carrots.  Pour chicken stock and condensed soup over vegetables.
• Cook on low for 5 1/2 hours.  Remove chicken and shred with 2 forks, then return to slow cooker.  
• Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.
• During the final 5-10 minutes of cooking, add spinach.  Then, heat a skillet over medium high heat and add butter.  Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes.  Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened.  Add to slow cooker.
• Serve soup with fresh parsley and lemon juice, if desired.

Nutrition Information

Calories: 336kcal (17%), Carbohydrates: 30g (10%), Protein: 39g (78%), Fat: 4g (6%), Cholesterol: 65mg (22%), Sodium: 711mg (31%), Potassium: 618mg (18%), Fiber: 5g (21%), Sugar: 4g (4%)