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Slow Cooker Chicken Wild Rice Soup
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Slow Cooker Chicken Wild Rice Soup

Oh-so creamy and full of flavor. This Chicken Wild Rice Soup is hearty, comforting and perfect for those cold, winter days.

5 MIN PREP
6 HR COOK
6 HR TOTAL
8 servings
Ingredients
1 ½ pounds Organic Prairie Boneless Skinless Chicken Breasts
Coarse Sea Salt
Salt and black pepper, to taste
Coarse Sea Salt
chicken broth
4 cups organic low-sodium chicken broth
chicken broth
1 cup wild rice
A head of garlic with a clove on the side.
4 garlic cloves, minced
A head of garlic with a clove on the side.
Yellow Onions
1 yellow onion, diced
Yellow Onions
4 carrots, peeled and diced
celery
2 celery stalk, diced
celery
A small bunch of rosemary.
2 teaspoons dried rosemary
A small bunch of rosemary.
A small bunch of thyme.
1 teaspoon dried thyme
A small bunch of thyme.
2 bay leaves
Sliced mushrooms.
1 cup crimini or baby bella mushrooms, thinly sliced
Sliced mushrooms.
¼ cup Organic Valley unsalted butter
2 cups Organic Valley Grassmilk® Half & Half
fresh parsley
¼ cup chopped fresh parsley, optional for garnish
fresh parsley
A small bunch of thyme.
Fresh thyme leaves, optional for garnish
A small bunch of thyme.
Organic Valley Grated Parmesan Cheese, optional for garnish

Directions

Season chicken with salt and pepper. Place chicken into a 6-quart slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours.
During the last 30 minutes of cooking time, add the mushrooms to the slow cooker and remove the chicken breasts to a plate or cutting board. Replace the slow cooker lid. Shred chicken using two forks and set aside.
In a saucepan over medium heat, melt butter, then whisk in half and half until well combined. Season with salt and pepper.
Stir shredded chicken and the half and half/butter mixture into the slow cooker. Serve immediately, garnished with fresh parsley, thyme and shredded or shaved Parmesan cheese, if desired.
© The Real Food Dieticians 2024. All rights reserved.
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