Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice blend
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
Instructions
- Place chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper into the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred with two forks, then return to the soup.
- Stir in heavy cream and cook for an additional 15 minutes on low until heated through.
Notes
- You can substitute heavy cream with evaporated milk for a lighter version.
- For added flavor, garnish with fresh parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg