1 lb boneless skinless chicken breasts
1 cup wild rice, rinsed
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1/2 cup chopped onion
1 cup heavy cream
Salt, pepper, thyme to taste
Prepare Chicken: If using whole chicken breasts, you can leave them whole or shred them into smaller pieces for easier serving later.
Add Ingredients to Slow Cooker: In your slow cooker, combine the chicken, wild rice, chicken broth, carrots, celery, onion, and seasoning.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Adjust depending on your slow cooker’s heat settings.
Add Cream: Once the cooking time is up and the chicken is cooked through, carefully remove the chicken, shred it with two forks, and return it to the slow cooker. Pour in the heavy cream and stir well.
Final Cooking: Allow the soup to cook on high for another 30 minutes to thicken up the broth.
Serve: Ladle the soup into bowls, and garnish with fresh herbs if desired. Enjoy your delicious creation!