Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup wild rice blend, uncooked
  • 6 cups low-sodium chicken bone broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Place the diced onion, carrots, and celery at the bottom of the slow cooker.
  2. Lay the chicken thighs over the vegetables.
  3. Sprinkle the thyme, parsley, salt, and pepper over the chicken. Pour in the wild rice blend and the chicken bone broth. Stir gently to ensure the rice is submerged.
  4. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the rice is plump and the chicken is tender.
  5. Remove the chicken thighs to a plate and use two forks to shred the meat into bite-sized pieces.
  6. Stir the shredded chicken back into the slow cooker.
  7. Whisk in the plain Greek yogurt, lemon juice, and fresh baby spinach until the soup is creamy and the spinach has wilted.