Description
A rich and velvety soup combining tender chicken and hearty wild rice, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed and drained
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rinsed wild rice, onion, carrots, celery, chicken broth, thyme, and garlic powder. Stir everything together gently.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is cooked through.
- Once done, remove the chicken, shred it using two forks, and return it to the slow cooker.
- Stir in the heavy cream and season with salt and pepper to taste. Heat for an additional 30 minutes on low.
- Serve hot, garnishing with fresh parsley for a pop of color.
Notes
Feel free to substitute chicken breasts with thighs for a richer flavor or use vegetable broth for a lighter version. For added depth, sauté the vegetables before adding to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American