1 lb chicken breast
1 cup wild rice
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 tsp garlic powder
1/2 tsp thyme
Salt and pepper to taste
1 cup heavy cream (optional)
Prepare the Ingredients: Start by chopping the onion, carrots, and celery, then set them aside.
Layer in the Crockpot: Place the chicken breast at the bottom of the crockpot, followed by the wild rice, and then layer the vegetables on top.
Add the Broth: Pour the chicken broth over the ingredients in the crockpot.
Season: Sprinkle the garlic powder, thyme, salt, and pepper over the top.
Cook: Set your crockpot to low for 6-8 hours or high for 3-4 hours, until the chicken and rice are fully cooked.
Shred the Chicken: Once cooked, remove the chicken and shred it with two forks, then return it to the soup.
Add Cream (Optional): If you prefer a creamier soup, stir in the heavy cream or your substitute at this point.
Serve: Taste and adjust seasonings if needed before serving. Enjoy your delicious soup with a side of crusty bread!