Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 4 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced/diced
  • 2 Celery Stalks, sliced
  • 8 oz Cremini Mushrooms, sliced (Optional)
  • 3 cloves Garlic, minced
  • 1 cup Dried Wild Rice Blend (Rinsed)
  • 6 cups Low Sodium Chicken Broth
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup All-Purpose Flour
  • 1 cup Whole Milk (or 2%)
  • 1/2 cup Heavy Cream (or Half-and-Half)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Rinse the wild rice blend thoroughly under cold water.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic during the last minute.
  3. Transfer the sautéed vegetables to the slow cooker basin. Add the rinsed wild rice, chicken pieces, remaining 2 Tbsp of butter, chicken broth, thyme, and bay leaf. Season lightly with salt and pepper.
  4. Cover and cook on Low for 7–9 hours or on High for 4–6 hours, or until the chicken is fork-tender and the rice is mostly cooked.
  5. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat completely. Return the shredded chicken to the slow cooker and discard the bay leaf.
  6. In a small bowl, whisk together the flour and milk until completely smooth to create a slurry.
  7. Pour the milk/flour slurry into the slow cooker. Stir well to combine everything. Add the heavy cream.
  8. Cover and cook on High for an additional 30 minutes (or until the soup has noticeably thickened). Stir occasionally during this final phase.
  9. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley before serving.