Healthy Slower Cooker Wild Rice Chicken Soup

I created this recipe on a rainy day when I had a bunch of food I needed to use before it went bad. I was sitting in class day dreaming of cooking (the usual) and this soup came to my mind! I ran home after class and put it all together. This is now my favorite soup and I crave it all the time!  It is so hearty and filling that even my husband (who eats for 3) gets full off of it. II love recipes that are easy, healthy and hearty! I put it in the crock pot before I went to work and came home to the most heavenly bowl of soup. 

I started by chopping up all of the ingredients and then simmered them on low with a little bit of olive oil for 5 minutes. 

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Healthy Slow Cooker Wild Rice Chicken Soup

Ingredients:

• 2 large chicken breast (about 2 lbs.)
• 2 large carrots
• 5 stalks of celery 
• 1 small white onion (1/2 large onion)
• 1 Tbs minced garlic
• 3-4 red potatos
• 4 cups organic chicken broth (or veggie broth) 
• 1 package Italian Seasoning (or mix of oregano, garlic powder, thyme, rosemary)
• Salt and pepper
• 2 cups milk 
• 2 cups water
• 2 1/2 cups of wild rice (if using parboiled cook seperate and add later)

Directions:

1. Thaw chicken breast (if frozen) and begin dicing up the vegetables in a large pot dump the onions, carrots, celery, garlic and potatoes with a Tbsp. of butter or olive oil. Simmer for around 5- 10 minutes. 
2. Season the chicken with salt, pepper, and Italian seasoning then place the thawed chicken at the bottom of the slow cooker. Add in the vegetables and wild rice to the slow cooker. * I have used parboiled before and cooked it separately and added it to the soup when finished. If you put parboiled rice in the slow cooker it will be mushy*.  Pour in milk, broth and water.
3. Cook on low for 5-6 hours or high for 8-9 hours. Feeds 6. 

*I always have lots of leftovers! I usually freeze half and then reheat it later*

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