Servings: 8
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1¼ pounds bone-in chicken thighs skin removed
- 7 cloves garlic divided
- 6 cups unsalted chicken broth
- 1 medium leek white and pale green parts only, sliced
- 1 inch large carrot halved lengthwise and sliced ¼thick
- ½ cup wild rice
- 1¼ teaspoons kosher salt
- ¾ teaspoon ground pepper
- 8 ounces asparagus trimmed and cut into 1-inch pieces
- 1½ cups English peas fresh or frozen (thawed)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 8 inch slices whole-wheat baguette toasted, ½thick
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
- Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
- Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
- Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.
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