Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice blend, uncooked
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 2 tbsp butter
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken, uncooked rice, carrots, celery, onion, garlic, broth, thyme, and rosemary into the slow cooker. Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken and shred with two forks. Return to slow cooker.
- In a small bowl, whisk butter and flour until smooth. Stir into soup and cook 15 minutes on high to thicken (or use cornstarch slurry: 1 tbsp cornstarch + 2 tbsp cold water, stirred in and simmered 3–5 min).
- Stir in heavy cream, season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For a gluten-free version, substitute cornstarch for flour or use a GF thickener.
- Ensure wild rice blend is 100% rice—some blends include barley or other grains.
- Leftovers thicken significantly upon chilling—thin with extra broth or water when reheating.
- Optional add-ins: mushrooms, leeks, or a splash of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Contains: Dairy, Gluten (use GF thickener to adjust)
Nutrition
- Serving Size: 1 cup
- Calories: 298 Kcal
- Sugar: 3 g
- Sodium: 412 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 69 mg
