Description
A comforting and hearty Chicken & Wild Rice Soup made effortlessly in a slow cooker. Tender shredded chicken and wild rice combine with creamy chicken soup, chicken broth, and sweet sliced carrots to create a flavorful meal perfect for any day.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
Grains
- 1 (6.2-oz) box Uncle Ben’s Long Grain and Wild Rice (Original Recipe) including seasoning packet
Soups & Broths
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 4 cups chicken broth
Vegetables
- 1 (14.5-oz) can sliced carrots, drained
Liquids
- 2½ cups water
Instructions
- Add Ingredients: Place the chicken breasts, wild rice mix (including the seasoning packet), cream of chicken soup, chicken broth, water, and drained sliced carrots into a 6-quart slow cooker. Stir everything gently to combine the ingredients evenly.
- Slow Cook: Set the slow cooker to LOW and cook for 6 to 8 hours. This low and slow cooking allows flavors to blend perfectly and the rice and chicken to become tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks until tender and in bite-sized pieces.
- Combine and Serve: Return the shredded chicken to the slow cooker, stir to mix well with the soup, and serve hot.
Notes
- Use boneless skinless chicken breasts for easier shredding and a leaner soup.
- Make sure to include the rice seasoning packet for the best flavor balance.
- If preferred, substitute canned carrots with fresh carrots, shredded or sliced thinly.
- For a thicker soup, you can add a little cornstarch slurry towards the end of cooking.
- This soup can be prepared a day ahead to allow flavors to develop even more.
