Slow Cooker Chicken Wild Rice Soup

Updated: Sep 5, 2019

INFRA Independent Choice -




Ingredients:


Pasta

  • 1 1/2 lbs boneless, skinless Chicken Breast

  • Salt & Pepper to taste

  • 4 cups Chicken Broth

  • 1 cup Wild Rice

  • 4 Garlic Cloves, minced

  • 1 Yellow Onion, peeled & diced

  • 4 carrots, peeled & diced

  • 2 Celery Stalks, diced

  • 2 tsp dried Rosemary

  • 1 tsp dried Thyme

  • 1 cup Crimini or Baby Bella Mushrooms, thinly sliced

  • 1/4 cup Unsalted Butter

  • 2 cups Organic Valley Half and Half

  • 1/4 cup fresh Parsley, chopped

  • 2 Bay Leaves

Directions:

  1. Season chicken with salt & pepper. Place chicken into a 6qt slow cooker

  2. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves

  3. Cover & cook on low heat for 6-8 hours

  4. Add mushrooms during the last 30 minutes of cooking time

  5. Remove chicken from the slow cooker and shred, using two forks

  6. Melt butter in a saucepan over medium heat. Whisk in half and half, and cook, whicksing constantly, until well combined. Season with salt and pepper

  7. Stir shredded chicken and milk and butter mixture into the slow cooker

  8. Serve immediately, garnish with fresh parsley, fresh thyme and shredded or shaved parmesan, if desired

  9. For a thicker consistency, stir in 1/2 cup potato flakes

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