Happy wintery mix (if you’re in the Madison area) Tuesday! This is the kind of recipe that a day like today calls for. It’s so simple, just a bit of chopping, throw it all in the slow cooker and you’re done!
By the way, how cute are my soup crocks in the picture?! They were a birthday gift from my parents, and I have six different colors. Good thing I have lots of kitchen storage; you can never have too many kitchen gadgets and serving things 😉
Slow Cooker Chicken and Wild Rice Soup
- 1 yellow onion, diced
- 3 large (or 5 medium) carrots, peeled and chopped
- 4 stalks celery, chopped
- 4 garlic cloves, minced
- 1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and black pepper, to taste
- 2-4 boneless skinless chicken breasts (I use 2)
- 8 cups low-sodium chicken broth
- 1/4 – 1/2 cup fresh parsley, chopped
- In a large slow cooker add all of the ingredients, except for the parsley. Cook on low for 5-7 hours, or until the chicken breast is cooked through.
- Remove the chicken and allow it to cool for a few minutes. Shred chicken with two forks (it should be very tender!). Return the chicken to the slow cooker. Turn the slow cooker off and stir in the parsley (don’t skip the fresh herbs, it really adds a lot to the soup). Remove the bay leaves and serve.
Makes 6-8 servings.
Recipe adapted from Two Peas and their Pod