Ingredients
Main Ingredients
- 1.5 lbs chicken breasts
- 4 pieces carrots, sliced
- 3 pieces celery stalks, chopped
- 1 piece onion, diced
- 8-10 cups chicken broth low sodium broth recommended
- 1 cup uncooked wild rice, rinsed not a boxed mix
- 4 cloves garlic, minced
- 1 piece bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- 0.25 cup flour gluten free will work as well
- 0.5 cup half and half
- 0.5 cup whole milk
- 0.5 tsp sea salt
- 0.5 tsp cracked pepper
Method
Preparation
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Lay the chicken at the bottom of the slow cooker. Top with garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
- Add the onion, carrot, and celery on top.
- Pour in 8 cups of broth, add the uncooked rice and bay leaf, and cover the slow cooker.
Cooking
- Cook on low for 6-8 hours, or until the rice is cooked and soft.
- Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.
- After adding the chicken, whisk together the flour, milk, and half and half until the flour is completely dissolved.
- Slowly pour this mixture into the soup, stirring to combine until creamy. If the soup seems too thick, add more broth to reach your desired consistency.
Serving
- Serve with a big crusty loaf of bread and some fresh parsley on top!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 5g
Notes
Let the soup cool down to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze in portions.
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