Description
A hearty and comforting creamy chicken and wild rice soup that’s perfect for chilly evenings. This easy slow-cooked dish is filled with flavor and warmth.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup cream or half-and-half
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a crockpot, combine the chicken, wild rice, chicken broth, mushrooms, onion, carrots, celery, garlic powder, salt, and pepper.
- Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the rice is cooked through.
- About 30 minutes before serving, stir in the cream or half-and-half.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra flavor, sauté the vegetables before adding them to the crockpot. Use leftover rotisserie chicken for a quicker preparation.
