Creamy Slow Cooker Chicken and Wild Rice Soup (Easy and Gluten Free)

therealfooddietitians.com

Susanna Schlarf

1 to 1 ¼ lbs. boneless skinless chicken breasts, raw

Salt and black pepper

7 to 8 cups chicken broth (packaged or homemade), use less for thicker soup

1 cup wild rice, uncooked

4 garlic cloves, minced

1 small yellow onion, diced (1 ¼ to 1 ½ cups)

3 to 4 carrots, peeled and diced (1 ½ cups)

2 to 3 medium celery stalks, diced (~¾ to 1 cup)

2 teaspoon dried rosemary, crushed between your fingers

1 teaspoon dried thyme

¼ to ½ teaspoon dried sage or poultry seasoning

2 dried bay leaves

8 ounces cremini or baby bella mushrooms, thinly sliced or diced

2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)

3 tablespoons cornstarch (optional for thickening in Instant Pot)

¼ cup chopped fresh parsley, optional for garnish

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