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 day.
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
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.
Add mushrooms during the last 30 minutes of cooking time.
Remove chicken from the slow cooker and shred, using two forks.
Melt butter in a saucepan over medium heat. Whisk in half and half, and cook, whisking constantly, until well combined. Season with salt and pepper.
Stir shredded chicken and milk and butter mixture into the slow cooker.
Serve immediately, garnish with fresh parsley, fresh thyme and shredded or shaved parmesan, if desired.
For a thicker consistency, stir in ½ cup potato flakes.