Skinny Chicken & Wild Rice Soup

by Mama Chocolate on February 11, 2012


Skinny Chicken & Wild Rice Soup

sent in by reader Nicole C, originally from the Let’s Get Cooking Blog

  • 1 cup finely diced carrots
  • 1/2 onion, finely diced
  • 3/4 cup uncooked wild rice
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • zest of one lemon
  • 1/4 tsp ground pepper
  • 3 boneless, skinless chicken breasts
  • 42 oz chicken broth

In a 4 to 4-1/2 quart crockpot/slowcooker, combine carrots, wild rice, onion, rosemary, bay leaves, lemon zest and pepper.

Top with chicken breasts and pour chicken broth over all. Cover and cook on low for 6-7 hours, or on high for 3 hours.

Remove chicken and shred with a fork. Add chicken back to crockpot.

Remove bay leaves and rosemary sprig and serve.

Serves 6


This recipe was super easy. I love crockpot recipes, and this one tasted gourmet!

The lemon zest gave it the perfect flavor, especially combined with the rosemary and we had it gobbled up in two meals!

Easy to prepare ahead and something the whole family enjoys? Yes, please!

Thanks, Nicole!

Check out my Fun with Food Friday co-hosts today:
Stacie at Staying Me with Chicken Enchiladas
and Trista at Andersons Angels with Buffalo Chicken Dip!

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{ 1 comment… read it below or add one }

Trista Anderson February 14, 2013 at 9:15 am

This sounds yummy I need to try it


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