Slow Cooker Creamy Chicken & Wild Rice Soup

By stancec44

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 1 sweet onion, diced
• 3 carrots, peeled and sliced into rounds
• 2 stalks celery, sliced
• 1 pint cremini mushrooms, sliced
• 1 cup wild rice
• 3 garlic cloves, minced
• 1 bay leaf
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1/3 cup parsley leaves and tender stems
• 2 tablespoons chopped fresh thyme
• Toasted ciabatta bread, for serving
• Parmesan cheese, for serving

Preparation

Step 1

Place the chicken breast, onion, carrot, celery, mushrooms, wild rice, garlic, bay leaf and chicken broth in the bowl of a slow cooker.

Turn the slow cooker on low and cook until the chicken and rice are tender, 6½ to 7 hours.

Season the soup with salt and pepper and stir in the heavy cream. Cook until heated through, 15 to 20 minutes. Stir in the parsley and thyme and serve with toasted bread.