Description
A heartwarming and cozy dish that combines tender chicken, wild rice, and a rich, creamy broth, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice blend
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare Ingredients: Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
- Layer Ingredients in the Crockpot: Place the chicken breasts at the bottom of the crockpot. Add the wild rice blend, onion, garlic, carrots, and celery.
- Season: Pour in the chicken broth and sprinkle thyme and basil over the top. Season with salt and pepper to taste.
- Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is tender and the rice is cooked.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Make it Creamy: Stir in the heavy cream. If you prefer a thicker soup, mix cornstarch with a little water and add it to the crockpot. Cook for an additional 30 minutes on low.
- Adjust Seasonings: Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
For a thicker consistency, use the optional cornstarch slurry. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg