Slow Cooker Chicken & Wild Rice Soup Flavor Boost

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (low sodium)
• 1 cup cream (or coconut cream for a dairy-free version)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste salt and pepper
• 2 cups fresh spinach (or kale), chopped
• 2 tablespoons olive oil

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
2. In the slow cooker, place the chicken breasts at the bottom. Add the sautéed vegetables, followed by the rinsed wild rice, dried thyme, and rosemary.
3. Pour the chicken broth over the mixture, ensuring all ingredients are submerged. Season with salt and pepper to taste.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
5. Once cooked, shred the chicken directly in the slow cooker using two forks. Stir in the cream (or coconut cream) and the chopped spinach. Simmer for an additional 10-15 minutes until the spinach wilts.
6. Adjust seasoning if necessary, adding more salt and pepper to taste.