Spinach Chicken and Wild Rice Soup Slow Cooker

Warm, comforting, and brimming with wholesome goodness, this Spinach Chicken and Wild Rice Soup Slow Cooker recipe is the perfect one-pot meal for busy days. Tender shredded chicken, nutty wild rice, and a medley of hearty vegetables like carrots, celery, and spinach come together in a rich, herb-infused chicken broth, all conveniently prepared in your slow cooker. With just 15 minutes of prep, this hands-off recipe simmers to perfection over several hours, filling your kitchen with mouthwatering aromas. For a creamy twist, you can add a splash of heavy cream toward the end. Ideal for cozy dinners or meal prep, this gluten-free soup is as nourishing as it is satisfying. Garnish with fresh parsley for a pop of color and flavor, and serve piping hot for the ultimate bowl of comfort.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Wild rice
• 4 cups Baby spinach
• 2 medium Carrot, diced
• 2 stalks Celery, diced
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 6 cups Chicken broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Heavy cream (optional, for creamier texture)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Place the chicken breasts at the bottom of the slow cooker.

Step 2

Rinse the wild rice thoroughly under cold water and drain. Add it to the slow cooker.

Step 3

Add the diced carrots, celery, onion, and minced garlic on top of the chicken and wild rice.

Step 4

Pour the chicken broth into the slow cooker, ensuring all ingredients are submerged.

Step 5

Sprinkle dried thyme, dried rosemary, salt, and black pepper evenly over the ingredients. Add the bay leaf on top.

Step 6

Set the slow cooker to low heat and cook for 6-7 hours, or until the chicken is tender and the rice is fully cooked.

Step 7

Once cooking is complete, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.

Step 8

Stir in the fresh baby spinach, allowing it to wilt in the hot soup for about 5 minutes.

Step 9

If a creamier soup is desired, stir in the optional heavy cream at this stage and heat for an additional 5-10 minutes on low.

Step 10

Taste and adjust seasoning with additional salt and pepper as needed.

Step 11

Remove the bay leaf and discard.

Step 12

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2502.0g)

Amount per serving	% Daily Value*
Calories	1805.5

Total Fat 58.0g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 0g
Cholesterol 429.9mg	0%
Sodium 6236.5mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 17.4g
Protein 159.6g	0%

Vitamin D 3.5IU	0%
Calcium 486.7mg	0%
Iron 15.4mg	0%
Potassium 3457.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 35.0%

Carbs: 36.3%