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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 4 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, and bay leaf into the slow cooker.
  • Add the salt and black pepper, then stir to combine the ingredients evenly.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the rice is tender.
  • Remove the chicken breasts and shred them with two forks.
  • Return the shredded chicken to the slow cooker.
  • Stir in the heavy cream and let the soup cook for an additional 15 minutes on low to warm through.

Notes

Shred the chicken while it is still warm so it absorbs more broth flavor. If the soup thickens too much after adding the cream, stir in a splash of extra broth. Leftovers store well in the fridge for three days and reheat gently on the stovetop to keep the cream from separating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife