The Pioneer Woman Tasty Kitchen
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Chicken and Wild Rice Soup in a Crockpot

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, warm, healthy, low-calorie soup that’s chock full of carrots, celery, chicken and wild rice.

Ingredients

  • 1 pound Whole Boneless, Skinless Chicken Breasts
  • 2 cups Celery, Diced
  • 1-¾ cup Carrots, Diced
  • ¾ cups Onion, Diced
  • ¾ cups Wild Rice, Rinsed
  • 8 cups Chicken Broth (Low Sodium Or Regular)
  • 2 teaspoons Fresh Thyme, Or 1/2 Teaspoon Dried For The 2 Teaspoons Fresh
  • 1 sprig Rosemary, Or 1/2 Teaspoon Of Dried For The Sprig Of Fresh
  • 2 whole Bay Leaves
  • 1 teaspoon Black Pepper
  • ¼ teaspoons Salt

Preparation

Place all ingredients in the crockpot, put the lid on, then cook it on high for 4 hours or low for 8 hours.

About an hour before it’s done, with two forks, shred the chicken. Taste the soup. If using low-sodium chicken broth, you may need to add a chicken bouillon cube or salt for extra flavor.

Serve and enjoy!

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4 Reviews

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Kim Ashton on 1.19.2015

I would like to thank you for this wonderful recipe! I made it on Friday when having a group of girlfriends for dinner that evening. It was so easy and so delicious! It is probably the best chicken soup I’ve ever made! I used dried vs. fresh thyme and may cut back on it a pinch next time, but that is the only change I would make. Re: # of servings, there were six of us and we each probably had 2 cups of soup in our bowl. There was enough left for 1 lunch serving the next day.

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Mary on 5.15.2014

Easy and very yummy!

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rinabeana on 2.10.2014

This worked great! I leave the house at 7am each morning and we don’t eat dinner until 6pm, so I’m a little leery of crockpot recipes. I let this one go on low heat until I got home around 4:30pm, shredded the chicken, and turned the heat down to “keep warm” until we ate dinner. It was more like a stew than a soup (my boyfriend ate his with a fork), which I found hearty and filling. The rice mostly broke down, which probably also thickened the soup. I was excited that the carrots didn’t get mushy, even after all that time. Thanks for sharing!

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Lara on 1.21.2014

The recipe is super easy to make. I did increase the spices, and may add extra serving of veggies next time. Great to have on a cold day!

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