1 1/2 cups uncooked wild and brown rice blend (see important notes)
1.5 pounds boneless, skinless chicken thighs
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
4 cups no salt added chicken stock
3 cups water
1/2 cup heavy cream
milk or water as necessary to thin soup
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.
In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while whisking.
Taste and season with salt and pepper as needed before serving.
Note: I always use the inside stalks of celery with the leaves for soup – they have great flavor.
Note: This turns out very stew-like. If you want it more soupy, I’d recommend using only 3/4 cup of rice rather than 1 1/2 cups. We love our soup stewy! DO NOT use quick-cooking or instant rice.
Yield: 6-8 servings, Serving Size: 1 of 8
Amount Per Serving: Calories: 325 Calories Total Fat: 10g Saturated Fat: 3g Cholesterol: 90mg Sodium: 330mg Carbohydrates: 35g Fiber: 3g Sugar: 3g Protein: 25g
Actual nutrition may vary depending on how recipe is prepared.