Slow Cooker Sunday: Impossibly easy Parmesan chicken and wild rice soup
Busting out my slow cooker is one of my favorite things about cold weather. I can just throw in all the ingredients, and when I come back in a few hours, I have lunch or dinner waiting for me. This soup is totally going into my top five and will probably be made at least once a month this winter.
This soup gives you all the traditional chicken soup flavor, but instead of noodles, I threw in some wild rice, and to add a depth of flavor, I opted to add in a Parmesan cheese rind. After it cooked all day, I served it in a big bowl with a little extra sprinkling of shredded Parmesan just to add even more flavor.
Slow cooker chicken, Parmesan and wild rice soup recipe
Prep time: 15 minutes | Cook time: 6 hours | Total time: 6 hours 15 minutes
- 3 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 cup uncooked wild rice
- 1 teaspoon fresh thyme leaves
- 1 Parmesan rind
- 4 large, boneless, skinless chicken breasts
- 64 ounces chicken stock (possibly more may be needed)
- Kosher salt and pepper, to taste
- Shredded Parmesan cheese, for topping
- To the slow cooker, add the carrots, celery, garlic, onion, wild rice, thyme leaves, Parmesan rind and chicken stock. Stir to combine.
- Top the mixture with the chicken breasts, and submerge them under the chicken stock. If the stock does not cover the chicken, add more.
- Cover the slow cooker, and cook on high for 4 hours. Remove the lid, and take out the chicken breasts. Either cut into cubes or shred the chicken, and add it back to the slow cooker.
- Cook for another 2 hours. If the mixture becomes too thick, add more stock.
- To serve, top with shredded Parmesan cheese.