Slow Cooker Chicken and Wild Rice Soup
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 cup wild rice (rinsed)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth (preferably low-sodium)
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
2 bay leaves
1/2 cup heavy cream or half-and-half (optional for creaminess)
2 tbsp flour (optional, for thickening)
Fresh parsley for garnish (optional)
Instructions:
Prepare the Slow Cooker:
In a slow cooker, add the chicken breasts or thighs, wild rice, diced onion, carrots, celery, garlic, chicken broth, thyme, parsley, salt, pepper, and bay leaves. Stir to combine.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the wild rice is tender.
Shred the Chicken:
Once the soup is done cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
Make it Creamy (optional):
If you’d like a creamier soup, in a small bowl, whisk together the heavy cream (or half-and-half) with the flour. Add this mixture to the slow cooker and stir. Let it cook on high for an additional 20-30 minutes until thickened.
Serve:
Remove the bay leaves. Taste the soup and adjust seasoning as needed with more salt and pepper.
Ladle the soup into bowls and garnish with fresh parsley if desired.