Ingredients

The following ingredients have 7 Servings
  • 1/2 Tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 3 carrots (peeled and sliced into coins)
  • 1 sweet onion (chopped)
  • 3 stalks celery (chopped)
  • 1 cup white button mushrooms (sliced)
  • 56 ounces low sodium chicken broth
  • 1 cup wild rice blend
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
  • 2 Tablespoons vegan buttery spread
  • 2 Tablespoons corn starch
  • 1/3 cup non-dairy milk

Instruction

  • Turn a 4 quart or larger slow cooker on high. Add the olive oil, sliced carrots, celery, onions, and mushrooms.
  • Add the chicken, rice, broth, and seasonings. Make sure the rice is covered with broth.
  • Cook on high for 4 hours. or on low for 6 hours.
  • Open the slow cooker and shred the chicken with a fork, it should fall apart easily. Add the vegan buttery spread.
  • Combine the corn starch and non-dairy milk in a small jar with a lid, Shake well. Pour into the soup and stir, then let the soup continue to cook for about 10 minutes to thicken.
  • Season with more salt and pepper before serving if desired.