Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

Ingredients:

• 1 1/2 cups uncooked wild and brown rice blend (see important notes)
• 1.5 pounds boneless, skinless chicken thighs
• 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 teaspoon salt
• 4 cups no salt added chicken stock
• 3 cups water
• 1/2 cup heavy cream
• milk or water as necessary to thin soup

Directions

• Combine all ingredients except cream during a giant slow cooking utensil.

• Cook on low for 6-8 hours. take away bay leaves and discard. take away chicken thighs, shred and come back to slow cooking utensil.

• during a medium bowl, place 1/2 cup cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture into the slow cooking utensil whereas whisking.

• style and season with salt and pepper as required before serving.

Note: I continually use the within stalks of celery with the leaves for soup – they need nice flavor.

Note: This seems terribly stew-like. If you wish it a lot of soupy, I’d suggest victimization solely 3/4 cup of rice instead of one 1/2 cups. we have a tendency to love our soup stewy! don't use quick-cooking or instant rice