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Creamy Chicken and Wild Rice Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 3/4 cup uncooked wild rice
  • 4 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • Chopped fresh parsley for garnish

Instructions
 

  • Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper into the slow cooker.
  • Stir once to spread the ingredients evenly, then cover and cook on low for 6 to 7 hours.
  • Remove the chicken breasts from the slow cooker and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir in the heavy cream.
  • Cover and cook for 20 more minutes on low until the soup is heated through.
  • Ladle into bowls and top with chopped fresh parsley before serving.

Notes

Add the heavy cream only at the end and keep the slow cooker on low to prevent separation. If the soup thickens too much after chilling, stir in a splash of broth when reheating. Use a blend that includes wild rice rather than 100 percent wild rice for a softer bite that cooks evenly in the slow cooker.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board