Warm your soul with this easy chicken-wild rice soup that’s not only gluten-free but made with minimal effort in your slow cooker.
This soup is one of my go-to recipes since it cooks itself with hardly any help from me. Simply add all your ingredients to the slow cooker — I used wild rice and chicken as the base and added in cubed butternut squash for a hint of sweetness. (You can also substitute sweet potato for the squash if you prefer.) Add in a hefty dose of heavy cream and Parmesan cheese, and you’ve got a hearty meal perfect for cold nights.
Slow cooker wild rice, butternut squash and chicken soup recipe
This hearty warm soup is full of chicken, wild rice and sweet butternut squash that cooks up easily in your slow cooker.
Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes
- 2 boneless, skinless chicken breasts
- 2 cups diced butternut squash
- 1 small sweet onion, diced
- 1-1/4 cups uncooked wild rice
- 5 cups gluten-free chicken broth
- 1/4 cup white wine
- 1 tablespoon garlic powder
- 1 tablespoon dried Italian seasonings
- Salt and pepper, to taste
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Gluten-free croutons (optional)
- Diced tomatoes
- Fresh chopped parsley
- To the slow cooker, at the chicken, butternut squash, onions and rice.
- Add the chicken broth, white wine and seasonings, and gently stir.
- Set the cooker to cook on low for 4 hours or until the chicken and rice are completely cooked.
- Remove the chicken from the slow cooker, and shred or dice it into bite-size pieces.
- Return the chicken to the slow cooker, then stir in the heavy whipping cream and Parmesan cheese. Cook for an additional 20 minutes or until the soup thickens.
- Spoon the soup into bowls, and garnish with croutons, diced tomatoes and fresh chopped parsley.