Ingredients
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2 tablespoons extra-virgin olive oil, divided
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1 ¼ pounds bone-in chicken thighs, skin removed
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7 cloves garlic, divided
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6 cups unsalted chicken broth
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1 medium leek, white and pale green parts only, sliced
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1 large carrot, halved lengthwise and sliced 1/4 inch thick
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½ cup wild rice
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1 ¼ teaspoons kosher salt
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¾ teaspoon ground pepper
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8 ounces asparagus, trimmed and cut into 1-inch pieces
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1 ½ cups English peas, fresh or frozen (thawed)
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh chives
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1 tablespoon lemon juice
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8 (1/2 inch thick) slices whole-wheat baguette, toasted
Directions
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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.
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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.
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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.
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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.
