Crock Pot Chicken Wild Rice Soup

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 2 Celery, ribs
  • 4 Garlic cloves
  • 2 Onions
  • 2 tbsp Parsley, fresh
  • 2 tsp Thyme, fresh

• Canned Goods

  • 8 cups Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Long-grain and wild rice blend

• Baking & Spices

  • 2 tbsp Corn starch

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 2 tbsp Water

Found on recipesthatcrock.com

Description

Ingredients

• 2 onions, minced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon vegetable oil
• 2 teaspoons minced fresh thyme (or ½ teaspoon of dried thyme)
• 8 cups low-sodium chicken broth
• 3 carrots, peeled and sliced into ¼ inch thick pieces
• 2 celery ribs, sliced into ¼ inch thick pieces
• 2 bay leaves
• 2 lbs boneless, skinless chicken thighs
• 1 cup long-grain and wild rice blend (We LOVE this blendin this soup)
• 2 tablespoons minced fresh parsley
• 2 tablespoons corn starch
• 2 tablespoons water

Directions

• Place your onions, garlic, tomato paste, oil and thyme in a skillet and cook until your onions are tender
• Then pour your onion mixture into your crock pot.
• Next, add your broth, carrots, celery and bay leaves into your crock pot and then stir.
• Sprinkle your chicken with salt and pepper.
• Then, place your seasoned chicken in your crock pot.
• Cover and cook on low for 6-8 hours or on high for 5 hours.
• Next, remove your chicken and shred with two forks or a mixer and return to soup.
• Then remove your bay leaves.
• Next, add your rice your rice to your slow cooker.
• Mix together your corn starch and water with a fork in a coffee cup and add to slow cooker.
• Lastly, cover and cook on high for 30-40 minutes (wait for your rice to be tender)
• The to serve, sprinkle your parsley, salt and pepper to taste and serve.

Nutrition