Ingredients
Scale
- 1 to 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup wild rice blend (not quick-cook)
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (homemade or boxed)
- 1 bay leaf
- 1 tsp dried thyme or a few sprigs fresh thyme
- Salt and black pepper to taste
- 1.5 cups heavy cream
- 2 tbsp flour or cornstarch (for thickening)
- Optional add-ins: 1 cup chopped mushrooms, spinach, or corn
Instructions
- In the Crockpot, layer carrots, celery, onion, garlic, wild rice, and chicken (raw).
- Pour in chicken broth until ingredients are covered. Add bay leaf, thyme, salt, and pepper. Do not stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours until rice is tender and chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the Crockpot. Discard bay leaf.
- In a bowl, whisk together cream and flour or cornstarch. Stir into the soup.
- Cook uncovered for another 20–30 minutes to thicken.
- Taste and adjust seasoning. Add broth or milk if it’s too thick, or let sit longer with lid off to reduce if too thin.
- Serve hot with crusty bread and optional toppings like cracked pepper, parsley, or a squeeze of lemon.
Notes
For best results, use fresh thyme and add the cream at the end. To freeze, do so before adding cream. Reheat gently and stir in dairy just before serving. Cook wild rice separately if you prefer a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg