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Easy Slow Cooker Chicken Wild Rice Soup (Gluten-Free)

Easy Slow Cooker Chicken Wild Rice Soup (Gluten-Free)

A comforting and protein-rich Easy Slow Cooker Chicken Wild Rice Soup that's gluten-free and includes a dairy-free option.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 10 cups
Calories 286 kcal

Equipment

  • Slow Cooker
  • instant pot

Ingredients
  

  • 1 lbs boneless skinless chicken breasts, raw
  • 0.5 teaspoon salt plus more to taste
  • 0.5 teaspoon black pepper plus more to taste
  • 7-8 cups chicken broth use less for thicker soup
  • 1 cup uncooked wild rice
  • 4 cloves garlic, minced
  • 1 small yellow onion, diced (1 ¼ – 1 ½ cups)
  • 3-4 medium carrots, peeled and diced (1 ½ cups)
  • 2-3 stalks medium celery, diced (~¾ – 1 cup)
  • 2 teaspoon dried rosemary crushed between your fingers
  • 1 teaspoon dried thyme
  • 0.25-0.5 teaspoon dried sage or poultry seasoning
  • 2 pieces dried bay leaves
  • 8 ounces sliced or diced fresh cremini or baby bella mushrooms
  • 2 cups half and half may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free
  • 2 tablespoons cornstarch optional for thickening in Instant Pot
  • 0.25 cup chopped fresh parsley optional for garnish

Instructions
 

Slow Cooker Directions

  • Season the chicken with the salt and pepper. Place the chicken into a 6-qt slow cooker.
  • Stir in the broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves.
  • Cover and cook on low heat for 6-8 hours (or high for 3-4 hours).
  • When the chicken is cooked and shreds easily, remove the bay leaves and discard them. Remove the chicken from the slow cooker to a clean plate and shred using two forks. Add the shredded chicken back to the slow cooker and stir.
  • Stir in the half and half.
  • Cover and heat until warmed, an additional 15-30 minutes, stirring occasionally.
  • Season with additional salt and pepper to taste and garnish with fresh parsley, if desired.

Instant Pot Directions

  • Season the chicken with the salt and pepper. Place the chicken breast, broth, wild rice, mushroom, garlic, onion, carrots, celery, rosemary, thyme, sage, bay leaves, and mushrooms in the Instant Pot.
  • Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
  • Select ‘Manual’ or ‘High Pressure’ setting and set cook time to 12 minutes.
  • When the cook time is up, release the pressure using the quick-release method.
  • When all of the pressure is released and lid unlocks, remove the chicken to a clean plate and shred with two forks. Set aside.
  • Replace the lid on the Instant Pot and cook an additional 6 minutes, allowing for 5 minutes of natural pressure release.
  • Stir in the half and half.
  • Add the shredded chicken back to the Instant Pot and stir.
  • Serve immediately. Garnish with fresh parsley, if desired.
  • If you prefer even thicker soup, remove ½ cup of the liquid in the Instant Pot to a small bowl. Whisk 2 tablespoons of cornstarch into the liquid to create a slurry. Set the Instant Pot to the Saute function until the liquid starts to simmer. Stir in the cornstarch slurry into the soup and stir until thickened, about 3-5 minutes.

Notes

For dairy-free, use canned full-fat coconut milk or unsweetened non-dairy creamer in place of the half and half.

Nutrition

Serving: 1.5cupsCalories: 286kcalCarbohydrates: 25gProtein: 24gFat: 10gSaturated Fat: 5gCholesterol: 67mgSodium: 271mgFiber: 3gSugar: 6g
Keyword chicken soup, dairy-free, Easy, gluten free, slow cooker, wild rice soup
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