1 1/2cupsuncooked wild and brown rice blend (see notes)
1.5poundsboneless, skinless chicken thighs
1large onion, diced (a heaping cup)
1/2teaspoonground black pepper
4cupsno salt added chicken stock
milk or water as necessary to thin soup
Combine all ingredients except cream in a large slow cooker.
Cook on low for 6-8 hours.
Remove bay leaves and discard. Remove chicken thighs, shred and return to slow cooker.
In a medium bowl, place 1/2 cup heavy cream. Slowly whisk 1-2 cups of hot soup into cream. Then, slowly pour that mixture back into the slow cooker while stirring.
Taste and season with salt and pepper as needed before serving.
I always use the inside stalks of celery with the leaves for soup – they have great flavor.This turns out very stew-like. If you want it more soupy, I’d recommend using only 3/4 cup of rice rather than 1 1/2 cups. We love our soup stewy! DO NOT use quick-cooking or instant rice.