Slow Cooker Wild Rice, Mushroom and Chicken Soup

This is just what I need on a chilly, rainy day.   I would even eat it if the sun was out.   It's what any upstanding person with strong Minnesota ties would do.    If Ole and Lena read this, I know they would agree.

No need to cook the rice ahead of time.  Surprised?  Me, too.  I guess if you did, it might get kind of gummy by then end.

Of equal surprise--no need to cook the chicken ahead of time either!  How great is that?  

Slow Cooker Wild Rice, Mushroom and Chicken Soup

1/2 medium red onion, chopped

1 large carrot, chopped

3 ribs celery, chopped

8 oz mushrooms, chopped

5 cloves garlic, minced

1 c. wild rice -- Minnesota Wild Rice, of course

1 lb. chicken breast cut in chunks of 1 inch or smaller (I often use precooked shredded chicken to make it super easy)

1 1/2 t. salt

1 t. pepper
3/4 t. sage
3/4 t. thyme

8-10 c. chicken broth

1 to  1-1/2  c. heavy cream

Put the onion, carrot, celery, mushrooms, garlic, rice, raw chicken (gasp!), sage, thyme, salt, and pepper in the slow cooker.  Add the broth.  Cook 6-7 hours.  Stir in the heavy cream at the end.

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Comments:

c = cup

T = Tablespoon

t = teaspoon