Ingredients
- 2 tbsp butter
- 600g skinless, boneless chicken thighs (or breasts)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 leek, finely chopped
- 2 carrots, peeled and diced
- 4 tbsp wild rice
- 1 tsp fresh thyme
- 1 tsp dried sage
- 1l chicken stock
- 300ml water
- salt and pepper
- 250ml heavy cream
- 1 tbsp fresh chopped parsley
- In a large pan, melt the butter over medium heat. Add the diced chicken and cook until browned on all sides. This should take about five minutes. Transfer the chicken to a slow cooker. In the same pan, add the onion, minced garlic, sliced leeks and diced carrots. Sauté for about five minutes until the vegetables become tender. Add the sautéed vegetables to the slow cooker with the chicken. Add the wild rice, thyme leaves and dried sage to the slow cooker. Pour in the chicken stock and water, ensuring all the ingredients are submerged in the liquid. Season with salt and black pepper. Cover the slow cooker and cook on low for four hours, or until the chicken is cooked through and the rice is tender.
- Once the soup is ready, stir in the heavy cream. Allow it to heat through for about 10 minutes. Taste and adjust the seasoning, adding more salt and pepper if necessary. Ladle the creamy chicken soup into bowls and garnish with chopped curly parsley.
