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Slow Cooker Vegetable Soup

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  • Author: Rebecca Hicks


This slow cooker soup is going to be your new fall favorite! It’s full of vegetables, lean protein and healthy carbs that will keep you feeling full and happy.


  • 1 small butternut squash, peeled and chopped
  • 3 rainbow carrots, peeled and chopped
  • 2 cups kale, chopped
  • 1 zucchini, diced
  • 1 cup bella mushrooms, chopped
  • 2 cups shredded rotisserie chicken breast (already cooked)
  • 1 cup wild rice
  • 4 cups chicken broth
  • 2 cups water
  • 1 Tbsp thyme
  • 2 tsp basil
  • 2 tps oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • Salt & pepper


  1. Place the butternut squash, carrots, zucchini and mushrooms into a slow cooker. Pour in the chicken broth, water, rice and add the seasonings.
  2. Cook on high for 3-4 hours or low for 5-6 hours.
  3. For the last hour, add the chicken and kale. Stir ingredients together.
  4. Once the rice is fully cooked, turn off the slow cooker and serve!