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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • ¾ cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, pepper, and bay leaf to the slow cooker.
  • Stir the ingredients gently to distribute the seasonings.
  • Cover and cook on low for 6 to 7 hours, until the chicken reaches 165°F and the rice is tender.
  • Remove the chicken breasts and shred them with two forks, then return the meat to the slow cooker.
  • Stir in the heavy cream, cover again, and cook on low for 15 more minutes.
  • Remove the bay leaf, taste and adjust salt if needed, then ladle into bowls and top with the chopped parsley.

Notes

Add the cream only at the end so it stays smooth and does not separate during the long cook time. Wild rice needs the full low-and-slow period to soften properly, so avoid swapping it for a quick-cooking variety. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife