Slow Cooker Chicken Wild Rice Soup

Name: Slow Cooker Chicken Wild Rice Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8
Ingredients: 1 ½ pounds chicken breast; Salt and black pepper, to taste; 4 cups organic low-sodium chicken broth; 1 cup wild rice; 4 garlic cloves, minced; 1 yellow onion, diced; 4 carrots, peeled and diced; 2 celery stalk, diced; 2 teaspoons dried rosemary; 1 teaspoon dried thyme; 2 bay leaves; 1 cup crimini or baby bella mushrooms, thinly sliced; 1/4 cup [Organic Valley® Unsalted Butter]; 2 cups [Organic Valley® Grassmilk® Half & Half]; ¼ cup chopped fresh parsley, optional for garnish; Fresh thyme leaves, optional for garnish; [Organic Valley® Grated Parmesan Cheese], optional for garnish

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Oh-so creamy and full of flavor. This Chicken Wild Rice Soup is hearty, comforting and perfect for those cold, winter days.

Featured in:Tasty Ideas for Those Thanksgiving Leftovers Soup Sunday is the Best Cold-Weather Tradition

5 min Prep6 hrs Cook6 hrs 5 min Total

5 min Prep•6 hrs Cook•6 hrs 5 min Total

5 min Prep•6 hrs Cook

6 hrs 5 min Total

8 Servings

5 min Prep6 hrs Cook6 hrs 5 min Total

5 min Prep•6 hrs Cook•6 hrs 5 min Total

5 min Prep•6 hrs Cook

6 hrs 5 min Total

8 Servings

Oh-so creamy and full of flavor. This Chicken Wild Rice Soup is hearty, comforting and perfect for those cold, winter days.

Featured in:

Tasty Ideas for Those Thanksgiving Leftovers Soup Sunday is the Best Cold-Weather Tradition

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Ingredients

1 ½ pounds chicken breast
Salt and black pepper, to taste
4 cups organic low-sodium chicken broth
1 cup wild rice
4 garlic cloves, minced
1 yellow onion, diced
4 carrots, peeled and diced
2 celery stalk, diced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 cup crimini or baby bella mushrooms, thinly sliced
¼ cup chopped fresh parsley, optional for garnish
Fresh thyme leaves, optional for garnish

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Directions

Season chicken with salt and pepper. Place chicken into a 6-quart slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours.
During the last 30 minutes of cooking time, add the mushrooms to the slow cooker and remove the chicken breasts to a plate or cutting board. Replace the slow cooker lid. Shred chicken using two forks and set aside.
In a saucepan over medium heat, melt butter, then whisk in half and half until well combined. Season with salt and pepper.
Stir shredded chicken and the half and half/butter mixture into the slow cooker. Serve immediately, garnished with fresh parsley, thyme and shredded or shaved Parmesan cheese, if desired.

Directions

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Prevent your screen from going dark as you follow along.

Season chicken with salt and pepper. Place chicken into a 6-quart slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours.
During the last 30 minutes of cooking time, add the mushrooms to the slow cooker and remove the chicken breasts to a plate or cutting board. Replace the slow cooker lid. Shred chicken using two forks and set aside.
In a saucepan over medium heat, melt butter, then whisk in half and half until well combined. Season with salt and pepper.
Stir shredded chicken and the half and half/butter mixture into the slow cooker. Serve immediately, garnished with fresh parsley, thyme and shredded or shaved Parmesan cheese, if desired.