Slow Cooker Beer Cheese Chicken and Wild Rice Soup

(Courtesy of foodtasticmom.com)

Ingredients:
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
2 c. wild rice (or rice blend), rinsed and drained
8 c. chicken stock
1 beer (12 oz.), good quality wheat or pilsner style
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. smoked paprika
4 oz. cream cheese, cut into cubes
8 oz. extra-sharp cheddar cheese, shredded
Fresh parsley to serve

Directions:
Place all ingredients except the cream cheese, shredded cheese and parsley into a slow cooker.  Stir to combine.  Cook on low for 8 hours or on high for 5 hours.

During the final hour of cooking, stir in the cream cheese and shredded cheese.  Continue cooking, stirring occasionally, until the cheeses are completely melted into the soup.  Serve soup topped with fresh chopped parsley.

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