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Cozy Crockpot Fall Harvest Chicken and Wild Rice Soup

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A comforting, dump-and-go crockpot soup featuring tender chicken, nutty wild rice, sweet potatoes, and a blend of savory herbs. Perfect for crisp fall days, this hearty soup fills your home with warmth and requires minimal effort.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 cup wild rice blend (I prefer Lundberg brand for consistent texture)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 2 celery stalks, diced
  • 2 cups sweet potato, peeled and cubed (about 1 medium sweet potato)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Juice of ½ lemon (adds brightness at the end)

Instructions

  1. Prep your vegetables (about 15 minutes): Dice the onion, slice the carrots into half-moons, dice the celery, and cube the sweet potato into ½-inch pieces. Mince the garlic.
  2. Layer the ingredients in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, carrots, celery, sweet potato, and minced garlic on top. Sprinkle the dried thyme, rosemary, sage, salt, and pepper over everything. Tuck the bay leaf in there somewhere.
  3. Add the rice and liquid: Pour the wild rice blend evenly over the vegetables. Then add the chicken broth and water. Do not stir yet.
  4. Cook low and slow: Cover the crockpot with the lid and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. You’ll know it’s done when the chicken is easily shredded with a fork and the wild rice is tender but still has a slight chew.
  5. Shred the chicken (about 5 minutes): Carefully remove the chicken breasts from the crockpot using tongs and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf.
  6. Finish the soup: Return the shredded chicken to the crockpot. Stir in the heavy cream and lemon juice. Taste the broth and adjust seasoning. Let it cook for another 10-15 minutes on low to let everything come together.
  7. Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley.

Notes

For best texture, use a wild rice blend rather than 100% wild rice. Chicken thighs work well too. Don’t skip the sweet potato—it adds subtle sweetness. Season in layers and adjust at the end. Don’t lift the lid during cooking. Toasting the rice in a dry skillet before adding adds extra flavor. Soup tastes even better the next day.

Nutrition

Keywords: crockpot soup, chicken and wild rice soup, fall harvest soup, slow cooker soup, comfort food, chicken soup, wild rice soup, fall recipe

Find it online: https://oracooks.com/cozy-crockpot-fall-harvest-chicken-and-wild-rice-soup/