Cooked - Slow Cooker Creamy Chicken And Wild Rice Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Creamy Chicken And Wild Rice Soup

8.0

1 – 1 ¼ lbs. boneless skinless chicken breasts, raw

½ teaspoon salt, plus more to taste

½ teaspoon black pepper, plus more to taste

7 – 8 cups chicken broth (packaged or homemade), use less for thicker soup

1 cup uncooked wild rice

4 garlic cloves, minced

1 small yellow onion, diced (1 ¼ – 1 ½ cups)

3-4 carrots, peeled and diced (1 ½ cups)

2-3 medium celery stalks, diced (~¾ – 1 cup)

2 teaspoon dried rosemary, crushed between your fingers

1 teaspoon dried thyme

¼ – ½ teaspoon dried sage or poultry seasoning

2 dried bay leaves

8 ounces sliced or diced fresh cremini or baby bella mushrooms

2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)

2 tablespoons cornstarch (optional for thickening in Instant Pot)

¼ cup chopped fresh parsley, optional for garnish

Season the chicken with the salt and pepper. Place the chicken into a 6-qt slow cooker.
Stir in the broth (use 7 cups for thicker soup), wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves.
Cover and cook on low heat for 6-8 hours (or high for 3-4 hours).
When the chicken is cooked and shreds easily, remove the bay leaves and discard them. Remove the chicken from the slow cooker to a clean plate and shred using two forks. Add the shredded chicken back to the slow cooker and stir.
Stir in the half and half.
Cover and heat until warmed, an additional 15-30 minutes, stirring occasionally.
Season with additional salt and pepper to taste and garnish with fresh parsley, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 27 weeks ago

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