Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon avocado oil
  • 1 lb. skinless boneless chicken breast
  • salt & pepper to season
  • 3 carrots, diced
  • 1 1/2 cups celery, diced
  • 1 1/2 cups sweet onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 1 cup wild rice
  • 6 cups of chicken broth
  • 1/4 cup of cornstarch
  • 1 cup whole or 2% milk
  • 1 cup thinly sliced baby bella mushrooms (optional)
  • salt to taste

Instruction

  • Pat chicken breast dry with a paper towel. Season both side of chicken breast with salt and pepper.
  • Heat a large skillet to medium high heat. Add in avocado oil and seasoned chicken breast. Sear each side for 2-3 minutes, or until slightly browned. (not cooked through – you’re just looking to add flavor to your soup)
  • To a crock pot, first add boneless skinless chicken breasts on the bottom.
  • Then add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.
  • Cook on HIGH for 3 – 3.5 hours.
  • Remove chicken from the crock pot and shred with two forks. Add chicken back to the crock pot.
  • To a small bowl add cornstarch and milk. Whisk together so there are no lumps.
  • Next add mushrooms to the crockpot and pour milk mixture over the top and stir. Cover the crockpot and let cook an additional 30 minutes.
  • Season with salt and pepper to taste.
  • Serve!