Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup uncooked wild rice blend
  • 3 medium carrots, diced into 1/2-inch rounds
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 cups fresh baby spinach

Instructions:

  1. Place the diced onion, celery, carrots, and mushrooms at the bottom of a 6-quart or larger crockpot.
  2. Lay the boneless chicken thighs on top of the vegetables to ensure even heat distribution and moisture retention.
  3. Pour the uncooked wild rice blend over the chicken, then add the minced garlic, dried thyme, crushed rosemary, bay leaves, salt, and black pepper.
  4. Pour the chicken bone broth over all ingredients, ensuring the rice is submerged.
  5. Cover and cook on Low for 6 hours until the rice has 'bloomed' and the chicken is tender.
  6. Remove the chicken thighs, shred them with two forks, and return them to the pot.
  7. In a small bowl, whisk the cornstarch with 2 tbsp cold water. Stir this slurry and the 1 cup heavy cream into the soup.
  8. Add the baby spinach and stir until wilted. Remove bay leaves before serving.
  9. Cover and cook on High for another 15 minutes until the soup has thickened and the spinach is vibrant green.