Slow Cooker Sunday: Impossibly easy Parmesan chicken and wild rice soup

By bjlazyl

Ingredients

• 3 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 cup uncooked wild rice
• 1 teaspoon fresh thyme leaves
• 1 Parmesan rind
• 4 large, boneless, skinless chicken breasts
• 64 ounces chicken stock (possibly more may be needed)
• Kosher salt and pepper, to taste
• Shredded Parmesan cheese, for topping

Details

Servings 6
Adapted from sheknows.com

Preparation

Step 1

Directions:

To the slow cooker, add the carrots, celery, garlic, onion, wild rice, thyme leaves, Parmesan rind and chicken stock. Stir to combine.

Top the mixture with the chicken breasts, and submerge them under the chicken stock. If the stock does not cover the chicken, add more.

Cover the slow cooker, and cook on high for 4 hours. Remove the lid, and take out the chicken breasts. Either cut into cubes or shred the chicken, and add it back to the slow cooker.

Cook for another 2 hours. If the mixture becomes too thick, add more stock.

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