- 1 medium, white onion
- 3 carrots
- 3 celery stalks
- 2 garlic cloves
- 2 bay leaves
- ½ teaspoon dried, ground thyme
- ½ teaspoon freshly ground black pepper
- 1 cup wild rice, uncooked, rinsed and drained
- 2 large, boneless, skinless chicken breasts (about 1 pound)
- 8 cups low-sodium chicken broth
- Chop the onion, carrots, and celery. Mince the garlic.
- In a large slow cooker, stir together the onions, celery, carrots, garlic, bay leaves, thyme, pepper, and wild rice*.
- Layer the chicken on top of the rice and veggie mixture. Pour the broth on top.
- Place the lid on top. Cook on high for 3½ hours or on low for 6½ hours. Chicken is more tender and easier to shred when cooked on low.
- Prior to serving, shred the chicken with two forks. Return the shredded chicken to the slow cooker.
- Remove bay leaves. Enjoy!
*If you prefer rice that is less done, add it during the last 2 hours of cooking.
**This soup freezes well!
|NUTRITIONAL INFO||PER SERVING|
|Calories||260 (40 from fat)|
|Carbohydrate||30g (3g dietary fiber, 4g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.