Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup wild rice blend (not instant)
  • 150g diced yellow onion
  • 200g sliced carrots
  • 100g sliced celery
  • 3 cloves garlic, grated
  • 1.4L low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp rubbed sage
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 240ml half and half
  • 2 tbsp cornstarch
  • 60g fresh baby spinach

Instructions:

  1. Place diced onion, carrots, celery, and grated garlic in the bottom of a 6-quart crockpot. Rinse the wild rice blend under cold water and sprinkle over the vegetables.
  2. Season chicken thighs with salt, pepper, thyme, rosemary, and sage. Lay the chicken on top of the rice and vegetables.
  3. Pour the chicken broth over the ingredients. Cover and cook on Low for 6 hours until chicken is tender and rice has bloomed.
  4. Remove the chicken to a plate and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. In a small bowl, whisk the cornstarch into the half and half until smooth. Stir the mixture and the baby spinach into the soup.
  6. Cover and cook on High for an additional 15 minutes until the soup has thickened and the spinach has wilted.