SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP

By charlotteh371

Ingredients

• 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 salt
• 4 cups no salt added chicken stock
• 3 cups water
• 1/2 cup heavy cream
• milk or water as necessary to thin soup

Preparation

Step 1

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.
In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while whisking.
Taste and season with salt and pepper as needed before serving.