Crock Pot Chicken and Wild Rice Soup




ngredients:

  • 1lb chicken breasts (do not use frozen,) cut in half if large
  • 1/2 small onion or 1 large shallot, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 large or 2 small bay leaves
  • 2 Tablespoons butter or Earth Balance Vegan Butter
  • 6 cups gluten-free chicken broth
  • 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)









Directions:

Add all ingredients into a 6-quart crock pot then cook on low for 4 
hours or until chicken breasts are cooked through. Rice should be 
done around the same time. Shred chicken then stir back into soup 
and serve (soup will thicken as it cools.)

Notes

Depending on the type of rice you use, it may not be cooked 
through at 4 hours. If that's the case, shred chicken then keep in the 
refrigerator until rice is tender, then stir into soup and let warm for 

5 minutes before serving.

by:iowagirleats.com

Raspberry Marshmallow Dessert

Sauteed Apples 

Popular posts from this blog

Use This Hack to Turn Paper Plates into Mini Party Hats

Make Your Dessert Dreams Come True With Baked Churro Chips

SIMPLE YARN WALL ART DIY