Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 8 oz package frozen sliced mushrooms
- 1 cup frozen crinkle cut carrots heaping cup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup heavy cream for later
- 1 1/2 cups wild rice blend for later
Instructions
- Place all ingredients, except for cream and rice, in the slow cooker and stir to combine.
- Cover and cook on high for 3-4 hours or low for 6-8 hours until the chicken is fully cooked.
- Using a spatula or forks, gently break the chicken into bite-sized chunks.
- Stir in the cream and dry rice.
- Cover and cook on high for another 1 to 1 1/2 hours until the rice is tender.
- Add salt and pepper to taste.
Notes
For a thicker soup, you can add more heavy cream or reduce the amount of broth.
Feel free to add other vegetables like celery or peas for added nutrition.
Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg