Crock Pot Chicken and Wild Rice Soup

Servings: Serves 4 Source: Iowagirleats.com

INGREDIENTS

1lb chicken breasts (do not use frozen,) cut in half if large

1/2 small onion or 1 large shallot, chopped

2 carrots, chopped

2 celery stalks, chopped

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

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.)

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.
*1½x the recipe, use less thyme than called for
Can make on stove top. Cook rice separately and add rotisserie chicken at the end.