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Crock Pot Chicken and Wild Rice Soup Recipe

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This recipe for Crock Pot Chicken and Wild Rice Soup, by , is from The Silvers Family Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gina Mears


1 lb. chicken breasts (not frozen), cut in half if large
1/2 small onion or 1 large shallot, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1 large (or 2 small) bay leaves
2 Tbsp. butter
6 cups chicken broth
3/4 cup wild rice/brown rice blend (Lundberg Farms brand recommended and available at Walmart)

Add all ingredients into a 6-quart crock pot 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.

NOTE: 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 refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

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