Chicken and Wild Rice Soup

A soup that goes great with the winter and summer months alike, this homemade chicken and wild rice soup recipe is a staple recipe in our house. It combines some of the most delicious meat with tasty vegetables all in a rich and nutritious soup that is simple to make!

Prep Time: 20 minutes

Cook Time: 4 hours

Servings: 8-10+

**recipe derived and modified from eatingbirdfood.com

Supplies:

• Crockpot/Slow Cooker

Ingredients:

• 1 pound boneless chicken breast (uncooked)

• 1 cup wild rice (uncooked)

• 4 Tbsp butter

• 5 cloves minced garlic

• 1 cup yellow onion, chopped

• 3/4 cup celery, chopped

• 3/4 cup carrots, chopped

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 tsp salt

• 2 bay leaves

• 8 cups chicken broth

• 1/2 cup flour

• 1 cup unsweetened almond milk

Instructions:

• Place uncooked rice, uncooked chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, and chicken broth into a crockpot/slow cooker.

• Cover and cook on high setting for 4 hours or low setting for 8 hours.

• When cooking is finished, remove chicken from crockpot/slow cooker and use two forks to shred into small pieces.

• Remove the bay leaves and then put chicken back into the crockpot/slow cooker.

• Melt the butter in a saucepan, then add the flour and stir well, allowing to cooking for 1 minute.

• Add almond milk to the saucepan slowly, whisking while adding. Continue to whisk until all lumps are dissolved. The mixture should be thick and creamy.

• Add the creamy mixture to the crockpot/slow cooker, stir to combine. Taste and add salt/pepper, if needed.

• Serve and enjoy!