Ingredients:
- 1 pound boneless, skinless chicken breasts (or thighs for extra richness)
- 1 cup wild rice
- 1 medium onion, chopped
- 2-3 carrots, chopped
- 2-3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or more to taste)
- 6 cups low-sodium chicken broth
- 1/2 cup heavy cream or half and half (optional, for creaminess)
- 1/4 cup fresh parsley, chopped (optional)
Instructions:
- Prep the crockpot: Lightly grease the inside of your slow cooker if desired, for easier cleanup.
- Combine ingredients: Add all ingredients except the cream (if using) and parsley to the slow cooker. Stir gently to combine.
- Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily, and the rice is tender.
- Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Add cream (optional): If you’d like a creamier soup, stir in the heavy cream or half and half.
- Final touches: Taste and adjust seasonings with salt and pepper if needed. Stir in the chopped parsley, if using.
- Serve: Ladle the hot soup into bowls and enjoy!
Tips:
- Rice Variety: Use a wild rice blend for faster cooking. For traditional wild rice, soak it overnight to reduce cooking time.
- Add-ins: Consider adding sliced mushrooms, a squeeze of lemon juice, or other vegetables for extra flavor and nutrition.
- Thicker soup: For a thicker texture, make a slurry with 2 tablespoons of cornstarch and a little cold water. Stir this into the soup during the last 30 minutes of cooking.
- Stovetop adaptation: For a stovetop version, saute the vegetables, add broth, chicken, rice, and seasonings, and simmer until the chicken and rice are cooked.
