Chicken & Wild Rice Soup

By garciamoss

Ingredients

• OPTIONAL SEASONINGS:
• 1-32 oz. Container Chicken Broth, low-sodium or 2-14.5 oz. cans
• 2 Boneless Skinless Chicken Breasts, or substitute 4 Boneless Thighs
• 1/2 C Wild Rice, uncooked, brown rice won’t work in crock pot, it turns gummy
• 1 C Carrots, about 2-3, chopped
• 1/2 C Celery, about 1-2 stalks, chopped
• Himalayan Salt, to taste
• Fresh Ground Black Pepper, to taste
• Low-sodium Vegetable Bouillon Cube, Rapunzel Brand, if using omit additional salt
• 1 Garlic Clove, peeled
• 1 Bay Leaf
• 1 t Fresh Sage, minced
• 1 T Flat-leaf Italian Parsley, chopped

Preparation

Step 1

Peel and slice carrots, slice celery. Add all ingredients to crockpot and cook until chicken is tender.

Or cook on stovetop:
Add broth and rice to large saucepan. Bring to a boil, reduce heat, add all other ingredients, cover and simmer about 45 minutes or until rice is cooked. If chicken is still in large pieces when rice is done cooking, remove chicken from soup, dice it, return to pot. Mix well then serve.

NOTE: optional seasonings like chicken bouillon, garlic clove, and bay leaf add more flavor. Serve with healthier Mary’s Gone Crackers brand or raw crackers.