Creamy Chicken Wild Rice Soup


1 1/2 lbs. boneless skinless chicken breasts, raw

Sea salt and black pepper

6 cups low-sodium chicken broth

1 cup wild rice, uncooked

4 garlic cloves, minced

1 1/2 cups yellow onion, diced

1 3/4 cups carrots, peeled and diced

3/4 cup celery stalk, diced

2 tsp. dried rosemary

1 tsp. dried thyme

2 bay leaves

1 cup baby bella mushrooms, thinly sliced or diced

1/4 cup unsalted butter

2 cups half and half (or Whole Milk) 1/4 cup chopped fresh parsley (for garnish)

Season chicken with salt and pepper, then place chicken into a 6 quart slow cooker.

Add chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves.

Cover and cook on high for 3 to 4 hours.

Add mushrooms during the last 30 minutes of cooking time.

Remove bay leaves and discard.

Remove chicken from the slow cooker then shred, using two forks.

Then put chicken back into slow cooker.

In a saucepan on medium heat, add butter and half and half (or milk) and heat, whisking until butter melts.

Stir half and half and butter mixture into the slow cooker.

Season with fine sea salt and pepper to taste.

Add additional broth or milk as needed to reach desired consistency.

Garnish with parsley, thyme and shredded parmesan, if desired. Enjoy!
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