Rancho Gordo Chicken, Wild Rice, and Yellow Eye Soup in the Slow Cooker
This slow cooker Chicken, Wild Rice, and Yellow Eye Soup from Rancho Gordo is a cozy, low-effort recipe that’s perfect for letting dinner take care of itself. Built around their nutty California wild rice (which we carry in-store!), this soup simmers into something deeply comforting with rich flavor and a satisfying, hearty texture. It’s the kind of meal that fills the house with good smells, makes great leftovers, and feels especially right on chilly days when you want something warm waiting for you at the end of the day.
Chicken, Wild Rice, and Yellow Eye Soup in the Slow Cooker
3 tablespoons chopped fresh thyme, divided in half
1 bay leaf
Salt and pepper to taste
Zest and juice from 1 lemon
2 tablespoons extra-virgin olive oil (4 tablespoons for stovetop method)
1 tablespoon butter
1/2 lb fresh mushrooms, roughly chopped
1 cup heavy cream (optional)
Directions
In the slow cooker, combine the beans with plenty of water (about one part beans to three or four parts water). Add 3 of the minced garlic cloves, the chopped onion, and bay leaf. Turn the heat to "high" and give the contents a stir. Cover and cook for 2 hours.
Uncover and add the chicken, carrots, celery, wild rice, 2 tablespoons thyme, and a generous amount of salt and pepper. Cover and cook on high until the beans and wild rice are tender, another 2 to 3 hours.
Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard the bones.
In a skillet over medium heat, warm the olive oil and butter. Add the mushrooms and the remaining garlic and thyme. Saute until the mushrooms have released most of their liquid, about 10 minutes.
To the slow cooker pot, stir in the shredded chicken, mushrooms, and lemon zest and juice. Add cream, if desired. Taste and add more salt and pepper if needed. Cook until warmed through, about 30 minutes.
Recipe Note
For a deeper flavor try it on the stovetop:
Stovetop:
In a soup pot, warm 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a plate. Add another tablespoon of olive oil, and then 3 minced garlic cloves, the onion, carrots, celery, and 2 tablespoons thyme. Cook until fragrant, about 5 minutes. Add the beans and enough water to cover them by 3 inches. Bring the pot to a rapid boil for 10 to 15 minutes. Lower the heat to a gentle simmer, and cook until the beans are beginning to soften, about 45 minutes.
Add the chicken and wild rice to the pot. Cook until the beans and wild rice are tender, another 45 minutes or so.
Remove the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
In a skillet over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the mushrooms and the remaining garlic and thyme. Saute until the mushrooms have released most of their liquid, about 10 minutes.
Stir the mushrooms, shredded chicken, and lemon zest and juice to the soup pot. Add cream, if desired. Taste and add more salt and pepper if needed.
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Chicken, Wild Rice, and Yellow Eye Soup in the Slow Cooker
3 tablespoons chopped fresh thyme, divided in half
1 bay leaf
Salt and pepper to taste
Zest and juice from 1 lemon
2 tablespoons extra-virgin olive oil (4 tablespoons for stovetop method)
1 tablespoon butter
1/2 lb fresh mushrooms, roughly chopped
1 cup heavy cream (optional)
Directions
In the slow cooker, combine the beans with plenty of water (about one part beans to three or four parts water). Add 3 of the minced garlic cloves, the chopped onion, and bay leaf. Turn the heat to "high" and give the contents a stir. Cover and cook for 2 hours.
Uncover and add the chicken, carrots, celery, wild rice, 2 tablespoons thyme, and a generous amount of salt and pepper. Cover and cook on high until the beans and wild rice are tender, another 2 to 3 hours.
Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard the bones.
In a skillet over medium heat, warm the olive oil and butter. Add the mushrooms and the remaining garlic and thyme. Saute until the mushrooms have released most of their liquid, about 10 minutes.
To the slow cooker pot, stir in the shredded chicken, mushrooms, and lemon zest and juice. Add cream, if desired. Taste and add more salt and pepper if needed. Cook until warmed through, about 30 minutes.
