Slow Cooker Chicken Wild Rice Soup

• Meat

  • 1 1/4 lbs Chicken breast, boneless skinless

• Produce

  • 1 lb Button mushrooms
  • 1 heaping cup Carrots
  • 1 heaping cup Celery
  • 3 Garlic cloves
  • 1 Onions, large
  • 1/3 cup Parsley
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 2 qt Chicken broth

• Pasta & Grains

  • 1 cup Wild rice, dried

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on aspicyperspective.com

Ingredients

• 1 1/4 pounds boneless skinless chicken breast
• 1 large onions, peeled and chopped
• 1 heaping cup chopped celery
• 1 heaping cup chopped carrots
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound button mushrooms, halved
• 1 tablespoon fresh thyme leaves (1 teaspoon dried thyme)
• 1 cup dried wild rice
• 2 quarts chicken broth
• 1/2 cup whole wheat flour (or potato starch for gluten free version)
• 3/4 cup white wine
• 1/3 cup chopped parsley
• Salt and pepper

Directions

• Preheat a skillet to medium heat, and add the olive oil. Once hot, sauté the chopped onions, celery, carrots, and garlic to soften, 3-5 minutes. Then scoop them into the crock of a large slow cooker. Add the chicken breasts, mushrooms, thyme, wild rice, chicken broth, 1 tablespoon sea salt and 1 teaspoon ground pepper. Cover and set to high for 3-4 hours. 30-60 minutes before serving: Remove the cooked chicken breasts. Shred them with a fork and add the shredded meat back to the crock. Make a slurry by mixing the flour (or potato starch) with the white wine. Mix until smooth. Then stir into the soup. Stir in the parsley. Then cover and allow the soup to simmer until the base is thick. Serve warm!