Crockpot Chicken Wild Rice and Orzo Soup

by Thea Miller

Crockpot Chicken Wild Rice and Orzo Soup

A heart-warming soup that calls for a Pinot Noir and a loaf of crusty bread. Serves 6.


3/4 pound boneless skinless chicken breasts or thighs
1 yellow onion, chopped
4 whole cloves garlic, peeled
1 cup dry wild rice, Rice River Farms
1 1/2 cups carrots, chopped
1 cup chopped celery
1 rounded tablespoon poultry seasoning (see note)
1/2 teaspoon paprika
kosher salt and black pepper
6 cups chicken stock
2 cups fresh baby spinach or kale

3/4 cup dry Delallo orzo pasta
1/4 cup chopped fresh parsley
1 cup heavy cream or whole milk
6 tablespoons salted butter
8 fresh sage leaves
shaved parmesan, for garnish


1. In the bowl of your slow cooker, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, salt, and pepper. Pour over the broth and add 1/2 cup water. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
2. Crank the heat on the slow cooker to high. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cover and cook 20-30 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.
3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.
4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!

Adapted from Half Baked Harvest