Ingredients:

  • 1 tablespoon (15 ml) olive oil

  • 1 tablespoon (10 g) minced garlic

  • 1 cup (145 g) minced yellow onion

  • 1 cup (145 g) diced carrots, ¼-inch dice

  • 1 cup (135 g) diced celery, ¼-inch dice

  • 2 tablespoons (34 g) tomato paste

  • 2 cups (120 g) sliced brown mushrooms, ¼-inch thick slices

  • ½ cup (100 g) wild rice blend

  • 2 teaspoons (2 g) chopped thyme

  • 2 bay leaves

  • 1 teaspoon (8 g) kosher salt

  • ½ teaspoon black pepper

  • 6 cups (1.4 L) unsalted chicken stock

  • 1 pound (454 g) bone-in chicken breasts, skin removed

  • 1 tablespoon chopped parsley

Instructions:

  • Heat a medium-sized saute pan over medium heat.

  • Add olive oil, once the oil is hot add the garlic and onions, saute for 30 seconds.

  • Add the carrots and celery, saute until tender, about 5 minutes.

  • Add tomato paste and saute for 30 seconds, then add vegetable mixture to the slow cooker.

  • Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, chicken stock, stir to combine.

  • Add chicken and submerge in the stock.

  • Cover and cook soup on "HIGH" setting for 3 hours, or "LOW" setting for 6 hours.

  • Add more time if needed to cook the chicken to an internal temperature of 160ºF (71ºC) and the rice is fully cooked.

  • Shred the chicken into smaller pieces, and then add back to the pot.

  • Taste soup and season with more salt and pepper as needed.

  • Serve garnished with parsley.

    Chicken and Wild Rice Soup by Jennifer Gavin