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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 carrots, sliced
  • 2 celery ribs, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and black pepper into the slow cooker.
  • Stir the ingredients gently to combine, then cover and cook on low for 6 to 7 hours until the chicken reaches 165 degrees and the rice is tender.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream until fully combined, then let the soup warm for 10 more minutes on low.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

Stir the heavy cream in at the end of cooking so it stays smooth and does not separate. If the rice absorbs too much liquid during storage, add a splash of broth when reheating to loosen the texture. The parsley adds a fresh note that balances the richness, so skip it only if you do not have any on hand.
Course: Soup
Cuisine: American
Equipment: Slow Cooker