Description
A hearty and comforting soup made with tender chicken, wild rice, and vegetables, all cooked to perfection in a slow cooker.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, uncooked
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup half-and-half
- 2 tbsp all-purpose flour
Instructions
1. Prepare the Crust:
- Place chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and rice is tender.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- In a small bowl, whisk together half-and-half and flour until smooth. Stir into the soup.
- Cover and cook on high for an additional 15-20 minutes, until soup has thickened slightly.
- Serve hot, garnished with fresh herbs if desired.
Notes
You can customize the seasonings to taste.