Slow Cooker Chicken and Wild Rice Soup
Ingredients
1 1/2 lb boneless skinless chicken breast, uncooked and fully thawed
1 C wild rice, uncooked
3/4 C celery
3/4 C carrots
1 C yellow onion
3 cloves garlic, minced
1 1/2 tsp salt
3/4 tsp ground white pepper
1/2 tsp dried thyme
1 tsp dried marjoram
2 bay leaves
6 C chicken broth
1 1/2 C heavy cream
1/4 C all purpose flour
Directions
Chop vegetables and trim chicken of any fat. Add chicken, rice, vegetables, seasonings, bay leaves and chicken broth to the bowl of a 5-6 quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, remove and discard bay leaves. Remove chicken breasts, shredding with fork. Return chicken to slow cooker.
In a large measuring cup or medium bowl, whisk together flour (or cornstarch) and heavy cream until smooth. Slowly pour into slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes or until desired consistency is reached. If a thinner soup is desired, additional broth may be added.
Serve with optional black pepper, chives and baguette slices.
