Chicken and Wild rice Soup

 Adapted Recipe from https://iowagirleats.com/crock-pot-chicken-and-wild-rice-soup/

INGREDIENTS

serves 4

1lb chicken breasts

1 small onion or 1 large shallot, minced

2 carrots, minced (~1 cup)

2 celery stalks, thinly sliced

2 garlic cloves, pressed or minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried ground sage

small pinch dried rosemary, crushed between your fingers

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

1 cup  Mushrooms 

1 tsp. Poultry Seasoning

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 slightly 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.