Slow Cooker Chicken & Wild Rice Soup
405 minGluten-freeBetter sleepMuscle preservationFollicular phaseSlow cookerMeal prep friendly
Servings:
4
·
Ingredients
- —400 g Skinless chicken thighs
- —150 g Wild rice
- —2 Carrots
- —2 Celery stalks
- —1 Onion
- —1200 ml Chicken stock
- —1 tsp Thyme
- —Salt and pepper
Method
- 01Add the chicken, rice, vegetables, stock and thyme to the slow cooker.
- 02Cook on LOW for 6–7 hours.
- 03Remove the chicken and shred it.
- 04Return the meat to the soup and stir.
- 05Season with salt to taste before serving.
Why this works
Chicken contains tryptophan, an amino acid the body uses to synthesize serotonin and melatonin, which makes a warm soup a reasonable choice for dinner. Wild rice adds fibre and keeps the dish filling without feeling heavy. Chicken is also a source of complete protein that supports muscle maintenance.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of stock if the rice has soaked up too much liquid.
Pairing: Pairs well with crusty bread or a simple green salad on the side.
Nutrition (per serving)
340
kcal
28g
protein
10g
fat
34g
carbs
3.5g
fiber