Slow Cooker Chicken and Wild Rice Soup

Instructions:

1. Prep the Ingredients:

   • Dice onion, carrots, and celery. Mince garlic.

   • Rinse the wild rice blend under cold water (unless package says not to).

2. Add to Slow Cooker:

   • Place chicken breasts/thighs in the slow cooker.

   • Add wild rice, onion, carrots, celery, garlic, chicken broth, water, thyme, rosemary, bay leaf, salt, and pepper. Stir gently.

3. Cook:

   • Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until chicken is tender and rice is cooked.

4. Shred Chicken & Thicken Soup (Optional):

   • Remove chicken, shred with forks, and return to the pot.

   • For a thicker soup: In a small pan, melt butter, whisk in flour, and cook 1-2 mins. Stir in 1 cup of hot soup broth, then pour mixture back into the slow cooker.

5. Add Cream:

   • Stir in half-and-half or heavy cream. Heat for another 10-15 mins (do not boil).

6. Serve:

   • Remove bay leaf. Adjust seasoning if needed.

   • Garnish with fresh parsley.

Tips:

• For extra flavor: Sauté onions, carrots, and celery in butter before adding to the slow cooker.

• Gluten-free option: Skip the flour or use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

• Storage: Keeps well in the fridge for 3-4 days. Freeze without cream for best results.

Enjoy this creamy, hearty soup with crusty bread or a side salad! 😊🍲