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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • ¾ cup uncooked wild rice
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 small onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup half-and-half

Instructions
 

  • Add the chicken breasts, wild rice, chicken broth, cream of chicken soup, carrots, celery, onion, garlic powder, parsley, salt, and pepper to the slow cooker.
  • Stir everything together until the soup and broth are evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and the rice is tender.
  • Remove the chicken breasts from the slow cooker, shred them with two forks, and return the shredded meat to the pot.
  • Stir in the half-and-half until the broth turns creamy and smooth.

Notes

Stir the half-and-half in right before serving so the soup stays smooth. Leftovers thicken as they sit, so add a splash of broth or water when reheating. Frozen diced carrots and celery work in place of fresh with no extra prep.
Course: Soup
Cuisine: American
Equipment: Slow Cooker