Description
A warm, comforting soup that transforms a chilly evening into a cozy gathering with tender chicken, vibrant vegetables, and nutty wild rice.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups low-sodium chicken broth
- 1 cup uncooked wild rice, rinsed
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice the onion, slice the carrots, chop the celery, and mince the garlic.
- Place the chicken breasts at the bottom of the slow cooker.
- Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken.
- Add the diced onion, chopped carrots, and celery on top of the seasoned chicken.
- Pour in 8 cups of broth, add the rinsed wild rice, and toss in the bay leaf.
- Cover the slow cooker, setting it to cook on low for 6-8 hours until the rice is soft and the chicken reaches 165°F.
- Once cooked, remove the chicken, shred it, and return it to the soup.
- In a bowl, whisk together the flour, half and half, and whole milk until smooth. Gradually pour this into the soup, stirring until creamy.
- If the soup becomes too thick, add additional broth to achieve your desired consistency.
Notes
For a lighter version, you can skip the flour and cream altogether for a broth-based soup. Store leftovers in an airtight container for up to three days.
