This Slow Cooker Creamy Chicken and Wild Rice Soup will be the star of your winter cuisine! Perfect for chilly days.
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
- Combine all ingredients except cream in a large slow cooker.
- Cook on low for 6-8 hours. Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.
- Get full recipe >> Slow Cooker Creamy Chicken and Wild Rice Soup @ rachelcooks.com