Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 1 cup uncooked wild rice blend
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup light cream
  • 2 tbsp cornstarch
  • 1/4 cup cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onion, carrots, and celery at the bottom of the crockpot.
  2. Lay the chicken thighs on top of the vegetables.
  3. Pour in the chicken broth and sprinkle the wild rice, minced garlic, thyme, salt, pepper, and the bay leaf over the top. Stir gently to ensure the rice is submerged.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours until the chicken is fork-tender and the wild rice has expanded.
  5. Remove the chicken thighs to a plate and shred them with two forks.
  6. Whisk the cornstarch and cold water in a small bowl until smooth, then stir this slurry into the bubbling soup.
  7. Stir in the light cream (or Greek yogurt) and the shredded chicken. Garnish with chopped fresh parsley before serving.