Slow Cooker Chicken Wild Rice Soup

I like to make a big pot of soup every weekend. I usually cook it on the stove but sometimes I use the crock pot just so I don’t have to watch it as much. My first secret ingredient in this soup is butternut squash. It starts to break down as it gets soft and that helps to thicken the soup. The second secret ingredient is chicken legs and thighs, because they make the broth tastier than boneless skinless breasts. And the final secret ingredient? Better Than Bullion chicken flavor. It makes for a very flavorful broth. I’ve added mushrooms and celery to this soup in the past and both are yummy but I didn’t have them on hand today.

  • Chicken: 2 legs, 2 thighs, 2 wings (or any combo of those parts- this is how we package the chickens my in-laws raise so it’s what I use)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 1 large parsnip, peeled and sliced
  • 1/2 small butternut squash, peeled and diced
  • 3/4 cup wild rice mix
  • 1 Tbsp Better Than Bullion Chicken Flavor
  • Water to cover everything (6-7 cups)

Place all ingredients in the slow cooker and set it to high for 4 hours. Remove the chicken, shred it and add it back to the soup. Serve with fresh bread or crackers.

Anna loves bread with her soup. For her, I simply mash up the softened veggies and chicken to make it an easier consistency to eat.

What’s your favorite type of soup? Please share in the comments!

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Filed under Food, Living from Scratch, Recipes, What's for Supper?

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