Slow Cooker Creamy Chicken and Wild Rice Soup

Servings: 6

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Calories: ~390 per serving

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts

• 1 cup uncooked wild rice (or a wild rice blend)

• 1 medium onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 4 cloves garlic, minced

• 6 cups chicken broth

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt (adjust at the end if needed)

• 1 cup heavy cream (or half-and-half)

• 3 tbsp butter

• ¼ cup flour

• 1 cup fresh spinach (optional)

• Fresh parsley for garnish

Instructions

1. Add chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, garlic powder, onion powder, salt, and pepper to the slow cooker.

2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and rice are tender.

3. Remove chicken, shred it with two forks, and return it to the slow cooker.

4. In a small saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly whisk in heavy cream until smooth.

5. Pour the cream mixture into the slow cooker and stir well.

6. Add spinach (if using) and let it wilt.

7. Cook an additional 10–15 minutes until thick and creamy.

8. Taste and adjust seasoning as needed.

9. Garnish with fresh parsley.