Ingredients:
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1 tablespoon (15 ml) olive oil
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1 tablespoon (10 g) minced garlic
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1 cup (145 g) minced yellow onion
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1 cup (145 g) diced carrots, ¼-inch dice
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1 cup (135 g) diced celery, ¼-inch dice
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2 tablespoons (34 g) tomato paste
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2 cups (120 g) sliced brown mushrooms, ¼-inch thick slices
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½ cup (100 g) wild rice blend
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2 teaspoons (2 g) chopped thyme
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2 bay leaves
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1 teaspoon (8 g) kosher salt
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½ teaspoon black pepper
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6 cups (1.4 L) unsalted chicken stock
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1 pound (454 g) bone-in chicken breasts, skin removed
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1 tablespoon chopped parsley
Instructions:
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Heat a medium-sized saute pan over medium heat.
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Add olive oil, once the oil is hot add the garlic and onions, saute for 30 seconds.
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Add the carrots and celery, saute until tender, about 5 minutes.
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Add tomato paste and saute for 30 seconds, then add vegetable mixture to the slow cooker.
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Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, chicken stock, stir to combine.
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Add chicken and submerge in the stock.
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Cover and cook soup on "HIGH" setting for 3 hours, or "LOW" setting for 6 hours.
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Add more time if needed to cook the chicken to an internal temperature of 160ºF (71ºC) and the rice is fully cooked.
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Shred the chicken into smaller pieces, and then add back to the pot.
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Taste soup and season with more salt and pepper as needed.
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Serve garnished with parsley.
Chicken and Wild Rice Soup by Jennifer Gavin