Slow Cooker Chicken Wild Rice Soup with Asparagus Peas

Ingredients

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

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