RECIPE ALERT: Chicken & Wild Rice Soup

RECIPE ALERT: Chicken & Wild Rice Soup

Chicken & Wild Rice Soup


  • 1lb chicken breasts (do not use frozen)
  • 1/2 small onion or 1 large shallot, minced
  • 2 carrots chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 large or 2 small bay leaves
  • 2 Tablespoons butter
  • 6 cups chicken broth
  • 3/4 cup wild rice-brown rice blend


  1. Add all ingredients into a Crockpot and then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)


  • Depending on the type of rice you use, it may not be cooked through at 4 hours. If that’s the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

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