Slow Cooker Chicken and Wild Rice Soup

A comforting slow cooker soup with tender shredded chicken, nutty wild rice, sweet carrots, celery, onion, and a lightly creamy broth. It is an easy, hearty dinner for a chilly evening.

Prep: 20 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1 cup wild rice blend
• 6 cups low-sodium chicken broth
• 3 medium carrots
• 3 medium celery stalks
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup heavy cream

Cooking instructions

1. Rinse the wild rice blend. Peel and slice the carrots, slice the celery, dice the onion, and mince the garlic. (about 10 min)
2. Place the chicken breasts in a 6-quart slow cooker. Add the rice, carrots, celery, onion, garlic, thyme, salt, pepper, and broth. Stir gently to combine. (about 5 min) — Low
3. Cover and cook until the rice is tender and the chicken reaches at least 165°F in the thickest part, 5 to 6 hours on Low or 2 1/2 to 3 1/2 hours on High. (about 360 min) — 165°F
4. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker. (about 5 min)
5. Stir in the heavy cream, cover, and cook until heated through, about 10 minutes. Taste and adjust the salt and pepper before serving. (about 10 min)