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Slow Cooker Chicken and Wild Rice Soup
A creamy chicken, vegetable, and wild rice soup made with ease in the slow cooker.
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servings: 4
total time: 6 hours 30 minutes
recipe by: Frankie
Ingredients
- 1 cup wild rice blend
- 1 medium carrot, diced
- 1 medium celery rib, diced
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 2 dried bay leaves
- 1/2 tsp dried thyme
- 8 cups water
- salt & freshly ground black pepper
- 2 pounds bone-in chicken thighs
- 1/2 cup heavy cream, room temperature
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Directions
- Add the rice, carrot, celery, onion, garlic, bay leaves, thyme, water, 2 tsp salt, and 1/2 tsp black pepper to a 6-quart slow cooker and stir to combine.
- Remove and discard the skin from the chicken thighs then place the chicken thighs into the slow cooker.
- Place the lid on the slow cooker and cook on LOW for about 6 hours.
- Remove the chicken thighs from the slow cooker then shred the chicken and discard the bones.
- Return the shredded chicken back into the slow cooker and stir to combine.
- Stir in the heavy cream then taste the soup and season with additional salt & pepper, if needed.
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