Chicken and Wild Rice Soup

This is a thick and creamy soup. Dip some French bread or rolls in it and serve with a fresh salad. Or use it as a hearty soup before a meal.

• Ready In: 13 mins
• Serves: 8

Ingredients

• 1  lb boneless skinless chicken thighs
• 1⁄2 cup  uncooked wild rice
• 1⁄4 cup  frozen chopped onion
• 2 (10 3/4ounce) cans  cream of potato soup
• 1 (14 ounce) can chicken broth
• 2  cups  frozen sliced carrots
• 1  cup milk (or use half and half for a creamier alternative)

Directions

1. Cut chicken into 1 inch pieces.
2. Place chicken in 4 quart crockpot.
3. Mix all remaining ingredients except milk and pour over chicken.
4. Cover and cook on low for 7-8 hours or until chicken is no longer pink in the middle.
5. Stir in milk.
6. Cover and cook on high for 15-30 minutes or until hot.