Slow Cooker Creamy Chicken and Wild Rice Soup Recipe


This Slow Cooker Creamy Chicken and Wild Rice Soup will be the star of your winter cuisine! Perfect for chilly days.



INGREDIENTS:

1 1/2 cups uncooked wild and brown rice blend
1 package Just BARE Boneless Skinless Chicken Thighs (about 1.5 pounds)
1 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 cups no salt added chicken stock
3 cups water
1/2 cup heavy cream
milk or water as necessary to thin soup

DIRECTIONS: 
  1. Combine all ingredients except cream in a large slow cooker.
  2. Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.
  3. Get full recipe >> Slow Cooker Creamy Chicken and Wild Rice Soup @ rachelcooks.com

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