Ingredients
2 lbs boneless, skinless chicken thighs
1 cup wild rice
1 large onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
2 cans (14.5 oz each) no-salt-added diced tomatoes
4 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
1/4 tsp salt
1 cup heavy cream
1/4 cup chopped fresh parsley (for garnish)
2 tbsp olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides (about 3-4 minutes per side). Transfer to the slow cooker.
In the same skillet, sauté onions, carrots, celery, and garlic until softened, about 5-6 minutes. Add to the slow cooker.
Stir in wild rice, diced tomatoes, chicken broth, thyme, rosemary, black pepper, and salt. Cook on low for 6 to 8 hours.
Once the chicken is tender, remove it from the slow cooker, shred with a fork, and return it to the pot.
Before serving, gently stir in heavy cream to give the soup a rich, velvety texture. Garnish with chopped parsley.
Notes
The soup tastes even better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
If you prefer a lighter version, substitute the heavy cream with whole milk or unsweetened coconut milk.
Feel free to add other veggies like zucchini or kale for more nutrition.
- Prep Time: 20
- Cook Time: 420
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg