This filling, hearty, slow cooker chicken wild rice soup is the perfect thing to make on a cold day. It's comforting and delicious, plus it's gluten free and allergy friendly.
Turn a 4 quart or larger slow cooker on high. Add the olive oil, sliced carrots, celery, onions, and mushrooms.
Add the chicken, rice, broth, and seasonings. Make sure the rice is covered with broth.
Cook on high for 4 hours. or on low for 6 hours.
Open the slow cooker and shred the chicken with a fork, it should fall apart easily. Add the vegan buttery spread.
Combine the corn starch and non-dairy milk in a small jar with a lid, Shake well. Pour into the soup and stir, then let the soup continue to cook for about 10 minutes to thicken.
Season with more salt and pepper before serving if desired.
Store leftovers in the refrigerator for 3-4 days.
You can freeze leftover soup if you like. Store in single serving, freezer safe containers. You can store the soup in the freezer for up to 3 months.