Saturday, January 19, 2019

Friday, January 18, 2019

Crock Pot Chicken and Wild Rice Soup


Crock Pot Chicken and Wild Rice Soup




Crock Pot Chicken and Wild Rice Soup could not be simpler nor more comforting. Simply add fridge and pantry staples into the crock pot then push "on"! | iowagirleats.com


Ingredients

SERVES 4
  • 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

  1. 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.)

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.

Tuesday, January 15, 2019

Saturday, January 12, 2019

Friday, January 11, 2019

Thursday, January 10, 2019