Ingredients
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 1/2 cups uncooked wild rice blend, rinsed
- 8 cups chicken bone broth, plus extra as needed
- 3 cups frozen shredded zucchini
- 3 carrots, diced
- 4 celery stalks, diced
- 2 large leeks, white and green parts, sliced and rinsed well
- 4 garlic cloves, minced
- 1 1/2 tbsp butter
- 1 1/2 tsp dried thyme
- 3/4 tsp dried rosemary
- 1 1/2 tsp dried parsley
- 1 1/2-2 tsp salt, depending on broth
- 3/4 tsp black pepper
- 1 bay leaf
- 1 1/2 cups 2% milk
- 1 cup cottage cheese
Optional: 2-3 tbsp cornstarch mixed with equal parts cold water, if you want it thicker
Instructions
- Add carrots, celery, leeks, garlic, frozen shredded zucchini, butter, seasonings and bay leaf to the crockpot.Add the rinsed wild rice and 8 cups bone broth. Stir.Lay the chicken on top and gently press it into the liquid.Cover and cook on LOW for 6–7 hours or HIGH for 3 1/2–4 1/2 hours, until the chicken is cooked through and the wild rice is tender.Remove the chicken, shred it, and return it to the crockpot.Blend the 2% milk and cottage cheese until completely smooth.Stir the milk/cottage cheese mixture into the soup. Add another 1–2 cups bone broth if needed to get the consistency you like.Cover and cook on LOW for another 15–20 minutes, just until warmed through. Don’t let it come to a hard boil after adding the dairy.If you want it thicker, stir in the cornstarch slurry during the final 15–20 minutes.For leftovers: the rice will continue soaking up broth in the refrigerator, so expect to add another splash of bone broth or milk when reheating on night two.Make-ahead option: You can assemble the chicken, vegetables, butter and seasonings in the crockpot insert the night before and refrigerate. Add the rice and broth right before cooking.HAPPY EATING!!
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