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Cozy Crockpot Chicken and Wild Rice Soup with Butternut Squash

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A comforting slow-cooker soup featuring tender chicken thighs, nutty wild rice, and sweet butternut squash that naturally thickens the broth without cream.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium butternut squash, peeled and cubed into 1/2-inch pieces
  • 1 cup wild rice blend
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • 1 tablespoon butter
  • 1/4 cup heavy cream (optional)

Instructions

  1. Prep the vegetables by peeling and dicing the butternut squash, onion, carrots, and celery, and mincing the garlic.
  2. Place chicken thighs at the bottom of the slow cooker to protect them from drying out.
  3. Add diced onions, carrots, celery, and cubed butternut squash on top of the chicken.
  4. Sprinkle dried thyme and parsley over the vegetables.
  5. Pour chicken broth over everything and add the wild rice blend, ensuring the rice is submerged.
  6. Cover and cook on low for 6 to 7 hours.
  7. About 30 minutes before serving, remove chicken thighs, shred the meat with two forks, and return it to the pot.
  8. Taste the broth and add salt and black pepper as needed.
  9. For thicker soup, mash some squash against the side of the pot; for creamier soup, stir in heavy cream.
  10. Serve hot, garnished with fresh parsley or black pepper, and crusty bread.

Notes

Salt at the end to avoid over-salting as liquid reduces. Do not over-stir the rice. For meal prep, prep veggies the night before. Soup freezes well for up to 3 months, though rice may soften upon thawing.

Nutrition

Keywords: crockpot soup, chicken and wild rice, butternut squash soup, slow cooker recipes, winter comfort food, gluten-free soup, meal prep

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