Chicken and Wild Rice Slow Cooker Soup

Oh, how I love hearty real food slow cooker recipes, especially when it requires no advanced cooking! My kids especially loved when I packed this chicken and wild rice soup in their school lunch. This Chicken and Wild Rice Slow Cooker Soup is packed with vegetables, perfect for the colder months.

Ingreadient

• 1/2 onion (medium, diced)
• 3 ribs celery (diced)
• 6 ounces mushrooms (fresh, sliced or diced)
• 5 cloves garlic (minced)
• 1 cup whole grain wild rice
• 1 pound chicken breasts (boneless and skinless)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups chicken broth (homemade recommended*)
• 1/2 cup heavy cream
• almonds (toasted (optional topping))

Step by step

1. In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
2. Chop or shred chicken. Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).