Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup wild rice, uncooked
  • 6 cups low-sodium chicken broth
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 bay leaf
  • 1/2 cup plain Greek yogurt
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs, wild rice, carrots, celery, onion, and garlic into the Crockpot. Pour in the chicken broth and stir in the thyme, salt, pepper, and the bay leaf. Ensure the rice is fully submerged.
  2. Cover and cook on LOW for 7 to 8 hours until the wild rice has bloomed and the chicken is tender.
  3. Remove the chicken thighs to a plate and shred them using two forks. Whisk the cornstarch and 2 tbsp of water in a small bowl until smooth. Stir the slurry into the bubbling soup and cook on high for another 15 minutes.
  4. Stir the shredded chicken back into the pot. Turn the heat to low or warm and gently fold in the Greek yogurt until incorporated. Garnish with fresh parsley.