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Crockpot Chicken Wild Rice Soup

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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.