Chicken and Wild Rice Slow Cooker
Soup
Serves: 8 - 10
Ingredients
- ½ large onion, diced
- 5 carrots, diced
- 6 to 8 ounces fresh mushrooms, sliced or diced
- 5 cloves garlic, minced
- 1 cup whole grain wild rice
- 1-2 cups cooked, shredded chicken
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups chicken broth (or stock, homemade recommended)
- ½ cup heavy cream or half-and-half
- Optional topping: Toasted almonds
Instructions
- In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
- Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).
