1 lb boneless chicken breasts
1 cup wild rice
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp thyme
1 bay leaf
1/2 cup heavy cream
Salt and pepper to taste
Prep the Ingredients: Dice the chicken, carrots, celery, onion, and garlic. This can be done the night before to save time.
Layer the Ingredients: In your slow cooker, place the diced chicken at the bottom followed by the wild rice, carrots, celery, onion, and garlic.
Add Broth and Seasoning: Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Stir everything gently to combine.
Set Your Slow Cooker: Cover the slow cooker with a lid and set it on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
Add Cream: Stir in the heavy cream, mixing well to achieve a creamy consistency. Adjust seasoning if needed.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh herbs, if desired.
