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Recipe for Creamy Crockpot Chicken Wild Rice Soup

Ingredients
▪️3 lb boneless, skinless chicken breasts or thighs
▪️1 1/2 cups uncooked wild rice blend, rinsed
▪️8 cups chicken bone broth, plus extra as needed
▪️3 cups frozen shredded zucchini
▪️3 carrots, diced
▪️4 celery stalks, diced
▪️2 large leeks, white and light green parts, sliced and rinsed well
▪️4 garlic cloves, minced
▪️1 1/2 tbsp butter
▪️1 1/2 tsp dried thyme
▪️3/4 tsp dried rosemary
▪️1 1/2 tsp dried parsley
▪️1 1/2–2 tsp salt, depending on broth
▪️3/4 tsp black pepper
▪️1 bay leaf
▪️1 1/2 cups 2% milk
▪️1 cup cottage cheese
Optional: 2–3 tbsp cornstarch mixed with equal parts cold water, if you want it thicker

Directions
▪️Add carrots, celery, leeks, garlic, frozen shredded zucchini, butter, seasonings and bay leaf to the crockpot.
▪️Add the rinsed wild rice and 8 cups bone broth. Stir.
Lay the chicken on top and gently press it into the liquid.
▪️Cover and cook on LOW for 6–7 hours or HIGH for 3 1/2–4 1/2 hours, until the chicken is cooked through and the wild rice is tender.
▪️Remove the chicken, shred it, and return it to the crockpot.
▪️Blend the 2% milk and cottage cheese until completely smooth.
▪️Stir the milk/cottage cheese mixture into the soup. Add another 1–2 cups bone broth if needed to get the consistency you like.
▪️Cover and cook on LOW for another 15–20 minutes, just until warmed through. Don’t let it come to a hard boil after adding the dairy.
▪️If you want it thicker, stir in the cornstarch slurry during the final 15–20 minutes.

For leftovers: the rice will continue soaking up broth in the refrigerator, so expect to add another splash of bone broth or milk when reheating on night two.

Make-ahead option: You can assemble the chicken, vegetables, butter and seasonings in the crockpot insert the night before and refrigerate. Add the rice and broth right before cooking.

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