Chicken Wild Rice
Hearty, healthy and homemade.
1 1/2 pounds boneless skinless chicken breasts 1 cup wild rice (or Uncle Ben’s wild rice long grain mix, omit seasoning packet) 1 onion, diced 3 carrots, peeled and diced 3 stalks celery, diced 1 pound mushrooms, thinly sliced 2 tablespoon better than bouillon vegetable base 6 cups water 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 2 bay leaves 3 cloves garlic, minced or 1 tablespoon garlic powder 2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken in slow cooker.
Add in wild rice, onion, carrots, celery, garlic mushrooms, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Mix together bouillon paste and water and pour over chicken and vegetables. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks. Discard bay leafs. Place chicken back in slow cooker.
Garnish with fresh parsley. Serve immediately.
For creamier soup follow these next steps:
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in 1 cup milk and 1 cup half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Add milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.