Hearty Chicken & Wild Rice Soup Recipe
This flavorful soup is loaded with delicious vegetables, shredded chicken and a medley of rice.
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 garlic cloves, finely chopped
- 1 parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- 1/4 cup uncooked wild rice, rinsed and drained
- 3/4 cup Trader Joes Brown Rice Medley (long grain brown rice, black barley, daikon radish seeds)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 boneless skinless chicken breasts (about 2 pounds)
- 10 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley
In a 6 quart slow cooker, combine onion, carrots, celery, turnip, parsnip, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.
Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.
Serves 8