Crockpot Chicken and Wild Rice Soup
Ingredients
-
1
tablespoon
avocado oil
-
1
lb.
skinless boneless chicken breast
-
3
pieces
carrots, diced
-
1½
cups
celery, diced
-
1½
cups
sweet onion, diced
-
3
cloves
garlic, minced
-
1
tablespoon
fresh rosemary, minced
-
1
tablespoon
fresh thyme, minced
-
1
cup
wild rice
-
6
cups
chicken broth
-
1/4
cup
cornstarch
-
1
cup
whole or 2% milk
-
1
cup
baby bella mushrooms, thinly sliced (optional)
-
to taste
salt and pepper
Instructions
- Pat the chicken breast dry and season with salt and pepper.
- Sear the chicken in a skillet with avocado oil for 2-3 minutes on each side until slightly browned.
- Place the seared chicken in the Crockpot.
- Add the diced carrots, celery, onion, minced garlic, rosemary, thyme, wild rice, and chicken broth to the Crockpot.
- Cook on HIGH for 3 to 3.5 hours.
- Remove the chicken, shred it with two forks, and return it to the Crockpot.
- Mix cornstarch and milk in a small bowl until smooth.
- Add the mushrooms and the milk mixture to the Crockpot, stir, and cook for an additional 30 minutes.
- Season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
214
Total fat
5g
Total carbohydrates
22g
Total protein
17g
Sodium
154mg
Cholesterol
39mg
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