Slow-Cooker Creamy Chicken and Wild Rice Soup
You could bundle up and go outside. But we have a better idea: light a fire, pour some red wine and whip up a batch of slow-cooker chicken and wild rice soup. It’s just as easy as opening up a can but about a million times more delicious. (Oh, and it’ll make your whole house smell amazing.)
1 pound boneless, skinless chicken breast, diced
1 sweet onion, diced
3 carrots, peeled and sliced into rounds
2 stalks celery, sliced
1 pint cremini mushrooms, sliced
1 cup wild rice
3 garlic cloves, minced
1 bay leaf
4 cups chicken broth
Kosher salt and freshly ground black pepper
½ cup heavy cream
⅓ cup parsley leaves and tender stems
2 tablespoons chopped fresh thyme
Toasted ciabatta bread, for serving
Parmesan cheese, for serving
1. Place the chicken breast, onion, carrot, celery, mushrooms, wild rice, garlic, bay leaf and chicken broth in the bowl of a slow cooker.
2. Turn the slow cooker on low and cook until the chicken and rice are tender, 6½ to 7 hours.
3. Season the soup with salt and pepper and stir in the heavy cream. Cook until heated through, 15 to 20 minutes. Stir in the parsley and thyme and serve with toasted bread.