Slow Cooker Creamy Chicken Wild Rice Soup

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Ingredients

• 1 pound Boneless Skinless Chicken Breasts – cut into 1 ½’’ cubes
• Kosher Salt & Ground Black Pepper to taste
• 8 ounces Bacon - cooked & crumbled
• 1 Cup Uncooked Wild Rice - rinsed*
• 4 cloves Garlic – peeled & minced
• 1 Parmesan Rind + ½ cup grated parmesan , plus more for garnish
• 1 small Yellow Onion – peeled & diced
• 2 large Carrots – peeled & diced
• 2 large Stalks Celery – diced
• 1 TBS Fresh Thyme Leaves , plus more for garnish
• ½ tsp EACH: Dried Sage & Dried Rosemary
• 5 -5 ½ Cups Low-Sodium Chicken Stock depending on desired thickness
• 1 Cup Dry White Wine optional
• 4 ounces Cream Cheese – at room temperature & cut into small cubes
• 1 ½ Cups Half and Half *
• ¼ Cup Cornstarch

For serving: Artisan bread, fresh grated parmesan, parsley

Instructions

1. Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.
2. Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and pepper to taste and stir to combine. 
3. Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)
4. Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.
5. Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.
6. When the soup is done, stir in the remaining cooked bacon. Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.
7. To serve: Divide the soup among bowls and garnish with fresh herbs and more grated parmesan.

Base Recipe adapted from this SITE

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