- 6 Carrots, Peeled and diced
- 3 stalks Celery, Diced
- 1 Onion, Diced
- 1 teaspoon Poultry Seasoning
- 1/8 teaspoon Black Pepper
- 2 large Chicken Breasts
- 1 1/2 cups Wild Rice
- 64 ounces Low Sodium Chicken Broth
- 2 cups Heavy Cream
- 2 tablespoons Cornstarch
- Fresh Parsley, As garnish
In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
Pour the chicken broth on top, give it a mix, and cook on high for four hours.
Once the soup is done, remove the chicken and chop.
Place the chicken back in the slow cooker and mix.
In a measuring cup, mix together the heavy cream and cornstarch. Then mix into the slow cooker and add in the fresh parsley.