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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Forks

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 to 7 hours until the chicken is cooked through and the rice is tender.
  • Remove the chicken from the slow cooker and shred it with two forks.
  • Return the shredded chicken to the slow cooker and stir in the heavy cream.
  • Cook for an additional 15 minutes on low to warm the cream through.
  • Ladle into bowls and sprinkle with chopped parsley before serving.

Notes

Add the heavy cream only at the end of cooking to keep the soup from separating. If the rice absorbs too much liquid during storage, stir in a splash of broth when reheating. Leftovers keep well in the fridge for up to three days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Forks