Slow Cooker Chicken Wild Rice Soup
Oh-so creamy and full of flavor. This Chicken Wild Rice Soup is hearty, comforting and perfect for those cold, winter days.
The Real Food Dietitians
The Real Food Dieticians
1 ½ lbs. Organic Prairie boneless skinless chicken breasts
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 tsp. dried rosemary
1 tsp. 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 and half
¼ cup chopped fresh parsley, optional for garnish
Fresh thyme leaves, optional for garnish
Organic Valley Grated Parmesan Cheese, optional for garnish
Season chicken with salt and pepper. Place chicken into a 6-qt 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.