Description
A wholesome and comforting slow cooker meal that perfectly blends tender chicken, earthy wild rice, and fresh vegetables in a savory, creamy base. This hearty soup is designed for busy schedules, offering a nutrient-dense and nourishing dish that feels like a warm embrace. Using whole ingredients like carrots, celery, and aromatic herbs, it produces a clean, satisfying flavor profile ideal for any time of year without the need for constant supervision.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 cup uncooked wild rice blend
1 cup diced yellow onion
1 cup chopped carrots
1 cup sliced celery
1 cup sliced cremini mushrooms
4 cups low-sodium chicken broth
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup heavy cream
Salt and black pepper to taste
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the onion, carrots, celery, mushrooms, garlic, dried herbs, and wild rice on top.
Pour the chicken broth over the ingredients until everything is just covered.
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the heavy cream and cook for an additional 15 minutes to allow the flavors to meld.
Season with salt and pepper to taste before serving.
Notes
Ensure you rinse the wild rice thoroughly before adding it to the slow cooker to remove excess starch. If you prefer a thicker soup, mix 1 tablespoon of cornstarch with a splash of water and stir it in during the final 15 minutes of cooking. Store in an airtight container in the refrigerator for up to 3 days.