SLOW COOKER CREAMY CHICKEN AND WILD RICE SOUP

 

INGREDIENTS:

1 1/2 cups uncooked wild and brown rice blend
1 package Just BARE Boneless Skinless Chicken Thighs (about 1.5 pounds)
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 in a large slow cooker.
Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.
In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while whisking.
Taste and season with salt and pepper as needed before serving.
Note: I always use the inside stalks of celery with the leaves for soup – they have great flavor.