Slow Cooker Chicken and Wild Rice Soup
Ingredients
The soup base
-
1
medium
onion, chopped
-
3
units
carrots, peeled and chopped
-
3
stalks
celery, chopped
-
2
cloves
garlic, finely chopped
-
1
cup
uncooked wild rice, rinsed and drained
-
2
units
bay leaves
-
½
teaspoon
dried thyme
-
to taste
salt and black pepper
The protein
-
4
units
boneless skinless chicken breasts (about 2 pounds)
The broth
-
10
cups
low-sodium chicken broth
The garnish
-
¼
cup
chopped fresh parsley
Instructions
- Combine the onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper in a slow cooker.
- Place the chicken breasts on top and add the chicken broth.
- Cover and cook on low for 6 to 6½ hours or on high for about 3½ hours.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the parsley and adjust seasoning with additional salt and pepper as needed.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
5g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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