Crock Pot Chicken and Wild Rice Soup

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Large or 2 small bay leaves
  • 1/2 Onion or 1 large shallot, small
  • 1/4 tsp Rosemary, dried
  • 1/4 tsp Sage, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 6 cups Chicken broth, gluten free

• Condiments

  • 2 tbsp Butter or earth balance vegan butter

• Pasta & Grains

  • 3/4 cup Wild rice-brown rice blend

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

Found on iowagirleats.com

Description

Ingredients

• 1lb chicken breasts (do not use frozen,) cut in half if large
• 1/2 small onion or 1 large shallot, minced
• 2 carrots, minced
• 2 celery stalks, minced
• 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.)