Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup uncooked wild rice blend
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced carrots, celery, onion, and garlic at the bottom of the crockpot.
  2. Layer the chicken thighs on top of the vegetables, then add the uncooked wild rice blend, dried thyme, salt, and pepper.
  3. Pour the chicken bone broth over the ingredients until they are fully submerged.
  4. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is tender and the rice is plumped.
  5. Switch the crockpot to the Warm setting. Remove the chicken thighs, shred them with two forks, and return the meat to the pot.
  6. Whisk together the cornstarch and cold water to create a slurry, stir it into the soup, and simmer for 15–20 minutes until thickened.
  7. Stir in the non-fat Greek yogurt and fresh parsley just before serving.