New site, new month, new recipes (featuring the trusty slow cooker, of course)! I’ve been busy around here ;-)!
I am so excited about the launch of this new site and the nutrition services offered by It’s a Veg World After All, LLC. If you are new to the Veg World, welcome! And if you are a regular visitor, I hope you like the set-up. I have organized and archived all of my old recipes in the easy drop-down menus that you can find right under the header image. As I continue to create new recipes, they will be featured on the home page, added to the archives in the drop-down menus, and sent out in an email at the end of each week. To receive this email, be sure to subscribe to the weekly newsletter using the banner on the top of the screen or on the sidebar!
Ok, enough logistics. Let’s get to the hearty, tasty, nutritious, delicious, and downright perfect crockpot meal I have in store for you today…
This Chicken and Wild Rice Crockpot Soup is so easy to make! And did I mention it’s creamy? And that this creaminess comes from a secret nutritious ingredient? (Spoiler alert: it’s whole milk Greek yogurt).
Plus, it has wild rice, the state grain of Minnesota. I’m not sure about this, but there might be an unwritten rule that you have to cook with this native food before you can officially call yourself a Minnesotan ;-)… Good thing I picked some up on our trip to the North Shore a few weeks ago.
It’s crazy to think that I never had a crockpot until I met my husband Will! It has been a life changing kitchen tool. I love how easy it is to use the crockpot to prepare nutritious meals in bulk.
If you’re looking for a hearty soup to add to your lunch and dinner routines, give this one a try! It’s filled with veggies and lean protein, and gets its creaminess from the addition of Greek yogurt. Pair it with a piece of crunchy bread for a filling meal that will keep you warm all winter long!
Slow Cooker Chicken and Wild Rice Soup
This is a healthy slow cooker meal that's filling and hearty! Enjoy with toasted bread on a cold night.
- 1 cup uncooked wild rice
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion diced
- 1 cup celery chopped
- 1 cup carrots chopped
- 4 cloves garlic minced
- 8 cups chicken broth *try low-sodium to decrease the amount of salt
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 cup whole milk Greek yogurt
Place the uncooked rice, chicken breasts, onion, celery, carrots, garlic, and broth in a crockpot. Add seasonings. Do not add Greek yogurt.
Cover and cook on low for ~6-7 hours, or high for ~3-4 hours.
With a half hour of cooking time remaining, remove chicken, shred, and return to crockpot.
When you are ready to eat the soup, stir in the Greek yogurt. The amount listed gives the soup a creamy texture and a very subtle "tangy" flavor. Be cautious with adding any more than suggested, as this might change the flavor profile.
It seems too easy to be true…
If you do make this recipe, feel free to “rate” it and leave a comment below.
Have a good week!