Creamy Chicken and Wild Rice Soup
1 1/2 pounds of skinless, boneless chicken breast
1 32-oz box of chicken stock
1/2 cup celery
1/2 cup carrots
1 16-oz. bag of frozen mixed vegetables
1 16-oz. bag of wild rice blend
1 cup heavy cream
Spray the inside of your slow cooker with a non-stick cooking spray. I used a 5.5 quart Crock Pot, so if yours is smaller, just reduce the amount on the ingredients accordingly.
Cut chicken into bite-sized pieces and add to the slow cooker. Sprinkle with salt and seasoning (I used about 1 tsp. salt and 1 tbsp. seasoning).
Chop celery and carrots into pieces about 1/4 inch thick. Add to chicken. Add frozen veggies and the rice. (I used a blend of long grain brown, sweet brown, black and wild rice).
Pour the chicken stock in, cover and set your Crock Pot to cook on low for eight hours. (Mine ended up cooking 10 by the time I got home, which was just a tad longer than it should have gone).
About 10 minutes before you are ready to serve, add 1 cup of heavy cream to the soup and stir thoroughly to mix.
Serve with a garnish of parsley, shredded cheese, or toasted bread crumbs.