Ingredients
Scale
- 1.5 lbs. boneless skinless chicken breasts
- 1 diced small yellow onion
- 2 diced carrots (about 1 cup)
- 2 diced celery ribs (about 1 cup)
- 2 cups sliced mushrooms
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 32 oz. box chicken broth
- 6.2 oz. fast cook uncle ben's long grain wild rice
- 2 cups heavy cream
Instructions
- Combine the chicken, the seasoning packet from the rice mix (do not add rice yet), onion, celery, carrots, mushrooms, and remaining seasonings in the slow cooker.
- Pour in the chicken broth and stir well. Cover and cook on low for 6 to 7 hours.
- Once the cook time is up, add the wild rice mix and turn the slow cooker to high. Cook for an additional 45 minutes.
- After the last cooking time, shred the chicken directly in the slow cooker, then stir in the heavy cream and serve.
Notes
Feel free to add other vegetables such as peas or corn for extra flavor and nutrition.
If the soup is too thick, add additional chicken broth to reach your desired consistency.
This soup can be stored in the refrigerator for up to 3 days and reheats well.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg