Ingredients
Scale
- 1 ½ lb chicken breasts
- 1 cup uncooked wild rice
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 8-10 cups low-sodium chicken broth
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
- ¼ cup flour (gluten free will work as well)
- ½ cup half-and-half
- ½ cup whole milk
Instructions
- Prepare your ingredients by dicing the onion, chopping the carrots and celery, and mincing the garlic.
- Layer the chicken in the slow cooker followed by garlic, Italian seasoning, thyme, parsley, salt, pepper, onion, carrots, and celery.
- Pour in chicken broth and add rinsed wild rice along with a bay leaf.
- Cover and cook on low for 6-8 hours until the rice is tender.
- Shred cooked chicken and return it to the soup.
- Whisk flour with half-and-half and whole milk in a bowl until smooth; slowly stir this mixture into the soup until creamy.
- Adjust consistency with more broth if needed, ladle into bowls, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg