Ingredients
Scale
- 2 cups raw wild rice blend
- 6 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place wild rice blend, chicken broth, chicken, carrots, celery, onion, garlic, thyme, and rosemary in 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 saucepan, melt butter over medium heat. Whisk in flour to make a roux, Cook 1 minute.
- Gradually whisk in 1 cup soup from the slow cooker, then return mixture to slow cooker. Stir in heavy cream.
- Season with salt and pepper. Simmer 15 minutes on high until slightly thickened.
- Garnish with fresh parsley before serving.
Notes
- For gluten-free, use cornstarch slurry instead of flour.
- For extra richness, add a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
