Wild Rice Soup

Ingredients:

• 1 lb chicken breasts (do not use frozen) or 2 cans Beans

• 1/2 small onion or 1 large shallot minced

• 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 bone or veggie broth

• 3/4 cup wild rice-brown rice blend

Directions

Add all ingredients into a Crockpot and 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.

**CAN EASILY SUBSTITUTE BEANS OR LENTILS IN PLACE OF CHICKEN