Description
This cozy, rich soup combines tender chicken, nutty wild rice, and soft vegetables in a savory broth, finished with heavy cream for a silky texture.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Place the chicken breasts, wild rice, diced onion, diced carrots, diced celery, and minced garlic into the crockpot. Add the dried thyme and dried parsley. Pour in the chicken broth so the rice and chicken are covered.
- Season the mixture with salt and freshly ground black pepper, starting conservatively.
- Cook on low for 6–7 hours or on high for 3–4 hours until the rice is tender and the chicken is cooked through.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot. Stir in the heavy cream and cook for an additional 30 minutes on low to warm the cream through. Adjust salt and pepper before serving.
Notes
Use low-sodium chicken broth to control salt levels. If you prefer firmer rice, check doneness an hour before the end time. For a thicker soup, mix cornstarch with cold water during the final 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 825mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg