Crockpot Wild Rice, Quinoa and Chicken Soup
This Crockpot Wild Rice, Quinoa and Chicken Soup is SO EASY! A wholesome, comforting slow cooker meal packed with tender chicken, nutty grains, and vibrant veggies.
Servings: 6 servings
Ingredients
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 2 chicken breasts boneless and skinless, cut into 1-inch pieces
- 1 cup wild rice and quinoa mix
- 10 ounces cream of mushroom soup 1 can
- 1 teaspoon thyme
- 4 cups chicken broth low sodium
- 4 cups water
- salt and pepper to taste
- 1 teaspoon chicken bouillon granules
Instructions
- Chop the onion, carrot, and celery into bite-size pieces. Cut your chicken breasts into roughly 1-inch chunks.
- Into the slow cooker, add the chopped onion, carrot, celery, chicken pieces, wild rice and quinoa mix, cream of mushroom soup, thyme, chicken broth, water, chicken bouillon granules, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until chicken is cooked through and grains are tender.
- Taste the soup and adjust seasoning with additional salt or pepper if needed. For thicker soup, stir in more cream of mushroom soup or cook uncovered for last 30 minutes.
- Ladle the soup into bowls and enjoy with crusty bread or a fresh salad.
Equipment
- Crockpot
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Use low sodium broth and bouillon to control saltiness precisely.
- Substitute chicken breasts with turkey or thighs for different flavor.
- Freeze leftovers for up to 3 months; undercook grains slightly if freezing.
- Dairy-free option: replace cream of mushroom soup with coconut milk-based or homemade creamy base.
- Make ahead by assembling ingredients in crockpot insert and refrigerating overnight before cooking.