Slow Cooker Chicken and Wild Rice Soup

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken breasts
• 2 each Carrots, diced
• 2 each Celery stalks, diced
• 1 each Yellow onion, diced
• 2 cloves Garlic
• 1 cup (dry) Wild rice blend, uncooked
• 6 cups Chicken broth
• 1/2 cup Heavy cream
• 1/4 cup Fresh parsley, chopped (for garnish)
• 1 tsp Dried thyme
• 1 each Bay leaf
• 1 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Combine the chicken breasts, carrots, celery, onion, garlic, wild rice, chicken broth, thyme, bay leaf, salt, and pepper in the slow cooker.
2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours, until the chicken is cooked through (165°F) and the rice is tender.
3. Lift the chicken out onto a plate, shred it with two forks, and discard the bay leaf.
4. Stir the shredded chicken back into the soup along with the heavy cream. Cover and cook on high for 10 more minutes, until heated through.
5. Ladle into bowls and top with fresh parsley.