Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup minced yellow onion
  • 1 cup diced carrots (¼-inch dice)
  • 1 cup diced celery (¼-inch dice)
  • 2 tablespoons tomato paste
  • 2 cups sliced brown mushrooms (¼-inch thick slices)
  • ½ cup wild rice blend
  • 2 teaspoons chopped thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cups unsalted chicken stock
  • 1 pound bone-in chicken breasts (skin removed)
  • 1 tablespoon chopped parsley

Instruction

  • Heat a medium-sized saute pan over medium heat.
  • Add olive oil, once the oil is hot add the garlic and onions, saute for 30 seconds.
  • Add the carrots and celery, saute until tender, about 5 minutes.
  • Add tomato paste and saute for 30 seconds, then add vegetable mixture to the slow cooker.
  • Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, chicken stock, stir to combine.
  • Add chicken and submerge in the stock.
  • Cover and cook soup on "HIGH" setting for 3 hours, or "LOW" setting for 6 hours.
  • Add more time if needed to cook the chicken to an internal temperature of 160ºF (71ºC) and the rice is fully cooked.
  • Shred the chicken into smaller pieces, and then add back to the pot.
  • Taste soup and season with more salt and pepper as needed.
  • Serve garnished with parsley.