This Crock Pot Chicken & Wild Rice Soup is arguably one of the best soups I have ever had. It is light but creamy and hits all the right spots. It is SO ridiculously easy to make and incredibly healthy too! Each serving has a whopping 47 grams of protein can you believe it?! It is also gluten free and dairy free. You will never buy the chicken & wild rice soup from Panera ever again let me tell you. If you like this recipe, you will also love my Healthy High Protein Chicken Noodle Soup.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Soup
- Easy: Who doesn’t love a dump and bake crock pot meal?!
- Macros/Nutritious: This soup is only 326 calories a serving and packed with veggies & protein! There are 47 grams of protein per serving, can you believe that? This soup will keep you full for a long time!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Wild Rice: Wild rice can contain as much as 30 times the amount of antioxidants of white rice! It also contains more protein than white rice. It digests well due to its high fiber content and can contribute to a strong immune system with it’s Vitamins A, C, & E.
Ingredients
- Chicken – 1 1/4 pounds of boneless, skinless chicken breasts.
- Wild Rice – 1 cup wild rice blend, uncooked.
- Garlic – 3 teaspoons garlic, minced.
- Yellow Onion – 1/2 yellow onion.
- Celery – 3-4 stocks celery.
- Thyme – 1 teaspoon dried thyme.
- Rosemary – 1 teaspoon dried rosemary.
- Sea Salt – 1 teaspoon sea salt
- Onion Powder – 1/2 tsp onion powder
- Garlic Powder – 1/2 tsp garlic powder
- Pepper – 1/2 tsp pepper
- Bay Leaves – 2-3 bay leaves
- Chicken Broth – 8 cups low sodium chicken bone broth.
- Butter – 2 tablespoons of butter. I use grass fed.
- Flour – 4 tablespoons of gluten-free all purpose flour.
- Almond Milk – 1 cup plain unsweetened almond milk
- Garnish – Fresh thyme or rosemary, for garnish (optional)
How To Make It
- Rinse the wild rice under cold running water. Place the uncooked rice, chicken breasts, garlic, onions, celery, seasonings, bay leaves, and chicken broth into your slow cooker.
- Cover, and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
- During the last 30 minutes of cooking, remove the chicken from the slow cooker. Allow to cool slightly and shred the chicken. Return chicken to your crock pot. You can also use precooked chicken if you have it and add it in at the end.
- Melt the butter in a medium saucepan. Add the flour and let the mixture cook for 1 minute, whisking constantly so no lumps form. Slowly add the almond milk while still whisking. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken (it will thicken a lot!!).
- Add the thickened milk to your crock pot Stir to combine. Garnish with fresh rosemary or thyme and serve!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so!
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Crock Pot Chicken & Wild Rice Soup
This Crock Pot Chicken & Wild Rice Soup is arguably one of the best soups I have ever had. It is light but creamy and hits all the right spots. It is SO ridiculously easy to make and incredibly healthy too! Each serving has a whopping 44 grams of protein can you believe it?! It is also gluten free and low carb. You will never buy the chicken & wild rice soup from Panera ever again let me tell you.
Ingredients
Instructions
-
Rinse the wild rice under cold running water. Place the uncooked rice, chicken breasts, garlic, onions, celery, seasonings, bay leaves, and chicken broth into your slow cooker. Cover, and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
-
During the last 30 minutes of cooking, remove the chicken from the slow cooker. Allow to cool slightly and shred the chicken. Return chicken to your crock pot. You can also use precooked chicken if you have it and add it in at the end.
-
Melt the butter in a medium saucepan. Add the flour and let the mixture cook for 1 minute, whisking constantly so no lumps form. Slowly add the almond milk while still whisking. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken (it will thicken a lot!!).
-
Add the thickened milk to your crock pot Stir to combine. Garnish with fresh rosemary or thyme and serve!
Servings 6
- Amount Per Serving
- Calories 326kcal
- % Daily Value *
- Total Fat 8.7g14%
- Saturated Fat 3.5g18%
- Cholesterol 90.7mg31%
- Sodium 338mg15%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 3.5g15%
- Sugars 2.3g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
