1 lb Boneless, skinless chicken breasts
1 cup Wild rice
1 cup Carrots, diced
1 cup Celery, diced
1 medium Onion, chopped
3 cloves Garlic, minced
6 cups Chicken broth
1 tsp Thyme (fresh or dried)
to taste Pepper
to taste Salt
Season the chicken breasts with salt and pepper. You can leave them whole to preserve moisture and tenderness.
Dice the carrots, celery, and onions into small uniform pieces to ensure even cooking.
Place the chicken at the bottom of the slow cooker. Add the wild rice, chopped vegetables, garlic, and thyme. Pour in the chicken broth and stir well.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Once cooked, remove the chicken, shred it with two forks, and return it to the pot. Stir well to combine.
Check the seasoning, adjusting salt and pepper as necessary. If you like a creamier soup, stir in a splash of heavy cream or milk before serving.
Ladle the soup into bowls and enjoy with your favorite bread or crackers.