Thursday, December 8, 2016

Creamy Chicken and Wild Rice Soup

1 1/2 cups uncooked wild and brown rice blend
Boneless Skinless Chicken Thighs (about 1.5 pounds)
1 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tsp chicken bullion
4 cups low sodium chicken broth
3 cups water
1/2 cup heavy cream

Combine all ingredients except cream in a large slow cooker.Cook on low for 6-8 hours. Remove bay leaves and discard.  Remove chicken thighs, shred and return to slow cooker.Stir in 1/2 cup heavy cream. Taste and season with salt and pepper as needed before serving.

Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.

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