Slow-Cooked Creamy Chicken Wild Rice Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 4 cups chicken broth
- 1 cup heavy cream
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, chicken broth, carrots, celery, onion, garlic, and thyme.
- Season with salt and pepper. Stir gently to combine the ingredients.
- Cover and cook on low for 6 hours or until the chicken is fully cooked and the rice is tender.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream until the soup becomes creamy and well mixed.
- Ladle into bowls and top with fresh parsley before serving.
Notes
If the soup thickens too much after sitting, stir in a splash of warm broth or cream to loosen it. For a richer flavor, swap half the broth for an extra cup of cream, but add it only at the end so it does not separate. Leftovers store well in the fridge for three days and reheat gently on the stove with a little added liquid.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board