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Slow Cooker 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
  • 1 cup uncooked wild rice
  • 4 cups chicken broth
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 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 once to distribute the ingredients evenly, then cover and cook on low for 6 to 7 hours.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the heavy cream and let the soup warm for 10 more minutes on low.
  • Ladle into bowls and top each serving with fresh parsley.

Notes

Add the cream only after the chicken is shredded so it stays smooth. If the rice absorbs more liquid than expected, stir in an extra half cup of broth before serving. Leftovers thicken in the fridge, so loosen them with a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board