Slow Cooker Chicken Wild Rice Soup
Ingredients
-
1
lbs
boneless skinless chicken breasts
-
7-8
cups
chicken broth
-
1
cup
uncooked wild rice
-
4
cloves
garlic
-
1
small
yellow onion
-
3-4
medium
carrots
-
2-3
medium
celery stalks
-
2
teaspoons
dried rosemary
-
1
teaspoon
dried thyme
-
¼ - ½
teaspoon
dried sage or poultry seasoning
-
2
pieces
dried bay leaves
-
8
ounces
fresh cremini or baby bella mushrooms
-
2
cups
half and half
-
3
tablespoons
cornstarch
-
¼
cup
fresh parsley
Instructions
- Season the chicken with salt and pepper and place it in the slow cooker.
- Add the broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the chicken is cooked, remove the bay leaves and shred the chicken.
- Return the shredded chicken to the slow cooker and stir in the half and half.
- Heat for an additional 15-30 minutes, stirring occasionally.
- Season with salt and pepper to taste and garnish with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
320
Total fat
14g
Total carbohydrates
23g
Total protein
24g
Sodium
250mg
Cholesterol
23mg
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