Crockpot Chicken Wild Rice Soup
Ingredients
- 1-pound chicken breasts
- 1 small onion or 1 large shallot, minced
- 1 cup carrots, minced
- 2 celery stalks, thinly sliced
- 2 garlic cloves, pressed or minced
- 1-½ tsp. salt
- ½ tsp. pepper
- 1-½ tsp. dried thyme
- ¼ tsp. dried ground sage
- Small pinch dried rosemary, crushed between your fingers
- 1 large or 2 small bay leaves
- 2 tbsp. butter
- 6 cups chicken broth
- ¾ cup wild rice-brown rice blend
Instructions
- Into a 6-quart crock pot, add all ingredients.
- Cook, on low, for 4 hours or until chicken breasts are cooked through.
- Rice should be done around the same time.
- Shred chicken; stir back into soup; turn off heat; soup will continue to thicken as it begins to cool.
- If desired, allow to re-heat, for 5 to 10 minutes, prior to serving.
Notes
Depending on the type of rice used, it may not be cooked through at 4 hours. If that’s the case, shred chicken and keep in the refrigerator while rice continues to cook until tender; stir into soup and let warm for 5 to 10 minutes before serving.