Monday, March 2, 2015

Crockpot Chicken and Vegetable Wild Rice Soup

an adaptation from Slow Cooker Chicken and Wild Rice Soup
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 3 1/2 hours-6 1/2 hours
This is a hearty chicken soup with veggies and blend of wild rices


1 large onion, chopped
5 carrots, peeled and chopped
4 stalks celery, chopped
3 cloves garlic, finely chopped
2 cups sliced baby bella mushrooms
1 and 1/2  cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 teaspoon dried thyme and 1 teaspoon fresh thyme to add at the end of cooking
Salt and black pepper, to taste
2- 3 cups chopped, cooked chicken
12 cups low-sodium chicken broth (or stock and water mixture)
1/4 cup chopped fresh parsley


1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, mushrooms, chicken, bay leaves, thyme, salt, and pepper. Add the chicken stock and water.
2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Remove the bay leaves. Add the parsley and fresh thyme and season with additional salt and pepper, to taste.

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