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Chicken and Wild Rice Soup

Sassy Bluejay
Hearty, flavor-packed soup made with vegetables, Minnesota-grown wild rice, and tender chicken.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 14 minutes
Course Soup
Cuisine American
Servings 8 cups
Calories 300 kcal

Equipment

  • Slow Cooker/Crock Pot6

Ingredients
  

  • 6 cups vegetable stock or chicken broth
  • 3 more cups stock/broth for cooking rice
  • 1 cup dry wild rice
  • 3 large carrots, peeled and chopped into ½ inch slices
  • 4 medium celery ribbs, chopped into ½ inch pieces
  • 1 small yellow onion, chopped finely
  • 1 clove garlic, minced
  • 6 springs fresh rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Instructions
 

Making Chicken and Wild Rice Soup

  • Prepare wild rice by combining 1 cup dry wild rice in 3 cups chicken stock.
  • Bring to a boil over medium heat, then reduce to a simmer and cook for 45-60 minutes. Not all rice will “pop open”; it will continue to cook in slow cooker.
  • In a medium slow cooker (or Crockpot), combine remaining ingredients.
  • Add cooked rice.
  • Cook on low for 8 hours, or high for 4 hours.
  • Serve hot.

Storing Your Chicken and Wild Rice Soup

  • This soup can be refrigerated for up to 3 days in an air-tight container. It can be frozen for up to 3 months in a freezer bag or sealed container.
Keyword chicken, cold weather, crock pot, fall, family, freezer soup, hearty, make ahead, recipe, rich, slow cooker, soup, spices, vegetables, wild rice, winter