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Creamy Chicken 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
  • ¾ cup uncooked wild rice
  • 4 cups chicken broth
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper into the slow cooker.
  • Stir gently to combine the ingredients, then cover and cook on low for 6 hours.
  • Remove the chicken breasts and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir in the heavy cream.
  • Cook uncovered on high for 15 minutes to let the soup thicken slightly.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the cream only after the rice is fully cooked to prevent curdling. Leftovers thicken in the fridge, so stir in a splash of broth when reheating. If the wild rice finishes early, switch the slow cooker to warm until you are ready to add the cream.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board