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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
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, carrots, celery, onion, and garlic on top.
  • Pour the chicken broth over the ingredients. Sprinkle in the thyme, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is fully cooked and the rice is tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the half-and-half. Let the soup cook for 15 more minutes on low to warm through before serving.

Notes

Stir the half-and-half in only after the rice has finished cooking so the soup stays smooth. Leftovers thicken in the fridge, so add a splash of broth when reheating. Skip the half-and-half and use extra broth if you need a lighter version.
Course: Soup
Cuisine: American
Equipment: Slow Cooker