Crockpot Chicken and Wild Rice Soup

1/2 tablespoon olive oil
1 medium onion, chopped very fine
2 cloves garlic, chopped fine
1 lb. boneless chicken breast
6 cups chicken broth
1 tablespoon soy sauce
1 teaspoon dried thyme leaf
1 teaspoon salt
1/2 cup Parmesan cheese
1-1/2 cups carrots, chopped small
1/2 cup chopped celery
3/4 cup wild rice
1/2 cup half-and-half


Coat the bottom of the crockpot with oil. Add the onions to the crockpot followed by the chicken pieces. Stir in everything else with the exception of the half-and-half and Parmesan cheese. Cook on high for 3 hours or low for 6 hours. Remove chicken and shred with two forks and put back into the crockpot. Add the half-and-half and Parmesan cheese. Cook for an additional 15 minutes.