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Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreSlow Cooker Chicken Wild Rice Soup
Oh-so creamy and full of flavor. This Chicken Wild Rice Soup is hearty, comforting and perfect for those cold, winter days.
5 MIN PREP
6 HR COOK
6 HR TOTAL
8 servings
Ingredients
Salt and black pepper, to taste
4 cups organic low-sodium chicken broth
1 cup wild rice
4 garlic cloves, minced
1 yellow onion, diced
4 carrots, peeled and diced
2 celery stalk, diced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 cup crimini or baby bella mushrooms, thinly sliced
¼ cup chopped fresh parsley, optional for garnish
Fresh thyme leaves, optional for garnish
Directions
Season chicken with salt and pepper. Place chicken into a 6-quart slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours.
During the last 30 minutes of cooking time, add the mushrooms to the slow cooker and remove the chicken breasts to a plate or cutting board. Replace the slow cooker lid. Shred chicken using two forks and set aside.
In a saucepan over medium heat, melt butter, then whisk in half and half until well combined. Season with salt and pepper.
Stir shredded chicken and the half and half/butter mixture into the slow cooker. Serve immediately, garnished with fresh parsley, thyme and shredded or shaved Parmesan cheese, if desired.
© The Real Food Dieticians 2024. All rights reserved.
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