Chicken and Wild Rice Slow Cooker Soup

Yumalish, quick and easy!

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

1. 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.
2. 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).