Slow Cooker Chicken and Wild Rice Soup
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Breast
3 medium Celery Stalks - diced
3 medium Carrots - peeled and diced
2 cloves Fresh Garlic - minced
1 small Onion - diced
1 Cup Uncooked Wild Rice
½ Cup Uncooked Brown Rice
2 Tbs Butter
7 Cups Unsalted or Low Sodium Chicken Stock
2 Bay Leaves
1 ½ tsp Kosher Salt or to taste
1 tsp Fresh Thyme Leaves - can substitute ½ tsp dried thyme leaves
½ tsp Fresh Ground Black Pepper or to taste
¼ tsp Dried Sage
¼ tsp Dried Rosemary
Preparation:
- Optional: Season the chicken breast to taste with salt and pepper - Heat a medium skillet over high heat until very hot - Add 2 Tbs olive oil and quick fry the chicken until golden brown on all sides (the chicken does not need to be cooked through - this is just to sear and brown the outside which adds a wonderful depth of flavor to the soup) - Transfer to slow cooker with remaining ingredients
- Place the brown rice and wild rice in a fine mesh sieve and rinse well with cold water and transfer to the crock of a 6 quart slow cooker (Crock Pot®)
- Add all remaining ingredients* - cover and cook on low for 8 hours (high for 4-5 hours) until chicken is cooked through and rice/wild rice is soft
- Using a slotted spoon, remove the chicken (remove the bay leaves and discard while you're at it) and shred using a couple of forks
- Return shredded chicken to the soup and thoroughly combine
- Adjust seasoning
- Serve hot along with some good crusty bread, or you favorite crackers
*
If you season the chicken and fry before adding to the slow cooker, DO NOT add additional
salt and pepper at this point
