Ingredients
Scale
- 1 ½ lb (680g) chicken breasts
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups (2-2.5 liters) chicken broth (low sodium)
- 1 cup (180g) uncooked wild rice (rinsed)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup (30g) flour (gluten-free can be used)
- ½ cup (120ml) half and half
- ½ cup (120ml) whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over chicken.
- Top with chopped onion, carrots, and celery.
- Pour in 8 cups of chicken broth and add rinsed wild rice and bay leaf. Cover the slow cooker.
- Cook on low for 6-8 hours until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken, shred it using two forks, and return to the soup.
- In a separate bowl, whisk together flour, half-and-half, and whole milk until the flour is dissolved. Pour this mixture into the soup while stirring constantly until creamy. Adjust thickness with more broth if needed.
- Ladle soup into bowls and garnish with fresh parsley. Enjoy with crusty bread!
Notes
This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months. Add creaminess after thawing. For variations, consider adding sautéed mushrooms, jalapeños for spice, or lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo