Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas

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Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.

By Chris Gould

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

30 mins

Additional Time:

3 hrs

Total Time:

3 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Immunity Soy-Free High-Protein Egg-Free Low-Calorie

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Ingredients

2 tablespoons extra-virgin olive oil, divided
1 ¼ pounds bone-in chicken thighs, skin removed
7 cloves garlic, divided
6 cups unsalted chicken broth
1 medium leek, white and pale green parts only, sliced
1 large carrot, halved lengthwise and sliced 1/4 inch thick
½ cup wild rice
1 ¼ teaspoons kosher salt
¾ teaspoon ground pepper
8 ounces asparagus, trimmed and cut into 1-inch pieces
1 ½ cups English peas, fresh or frozen (thawed)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
8 (1/2 inch thick) slices whole-wheat baguette, toasted

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.

Tips

Equipment: 5- to 6-qt. slow cooker

Originally appeared: EatingWell Magazine, May 2019

Nutrition Facts (per serving)

322	Calories
8g	Fat
44g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 cup
Calories 322
% Daily Value *
Total Carbohydrate 44g	16%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 20g	40%
Total Fat 8g	11%
Saturated Fat 2g	8%
Cholesterol 36mg	12%
Vitamin A 2403IU	48%
Vitamin C 12mg	13%
Folate 45mcg	11%
Sodium 732mg	32%
Calcium 31mg	2%
Iron 3mg	18%
Magnesium 35mg	8%
Potassium 355mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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