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