Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

by Kellyann Petrucci
Table of Contents

    There’s something about a pot of soup simmering all day that makes coming home feel even better. This Slow Cooker Creamy Chicken and Wild Rice Soup is one of my favorite ways to bring that comfort to the table with simple, nourishing ingredients. My Classic Chicken Bone Broth creates the savory base, while tender chicken thighs, wild rice, and hearty vegetables slowly cook together. A splash of coconut milk at the end makes it creamy without dairy. I like to cut my vegetables into big chunks and let the chicken fall apart as I stir, leaving plenty of hearty bites in every spoonful. It’s the kind of cozy slow-cooking dinner that asks very little of you and gives everyone something to look forward to.

    Serves: 6 to 8 Prep time: 15 minutes Cook time: 8 to 10 hours on low

    Ingredients:

    5 packets Dr. Kellyann Classic Chicken Bone Broth
    5 cups hot water
    2 lbs boneless skinless chicken thighs
    1 cup uncooked wild rice, rinsed
    1 yellow onion, chopped
    3 large carrots, chopped
    3 celery stalks, chopped
    2 teaspoons Kinder's The Blend, or to taste
    1 can unsweetened coconut milk
    Fresh parsley, chopped, for topping
    Fresh cracked black pepper, for topping


    Directions:
    Mix the 5 of the Dr. Kellyann Classic Chicken Bone Broth Packets with 5 cups of hot water. Stir until blended.
    Place the chicken thighs in the bottom of the Crock-Pot. Add the onion, carrots, and celery on top of the chicken. Add the rinsed wild rice and sprinkle with Kinder's The Blend. Pour the bone broth over everything.
    Cover and cook on low for 8-10 hours.Take the chicken out, shred it with two forks, and put it back in the Crock-Pot (or just shred by stirring if you like a chunky soup like me!) Stir in the coconut milk. Cover and let it warm through for 10 to 15 minutes. Serve topped with fresh parsley and cracked black pepper.


    Make it hearty:
    Cut the onion, carrots, and celery into big chunks. Cook on low for 10 hours instead of 8. Skip the
    shredding step. The chicken gets so tender it falls apart when you stir it, so you get some shreds
    and some big bites. Then stir in the coconut milk and serve.

     

    Back to blog

    Share

    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.