Crock Pot Chicken and Wild Rice Soup

 Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 6-8 hours on Low

Ingredients:

 * 1.5-2 pounds boneless, skinless chicken breasts

 * 1 cup uncooked wild rice

 * 6 cups chicken broth

 * 1 large onion, chopped

 * 2 carrots, chopped

 * 2 celery stalks, chopped

 * 2 cloves garlic, minced

 * 1 teaspoon dried thyme

 * 1/2 teaspoon dried rosemary

 * Salt and pepper to taste

 * Optional: 1/2 cup chopped fresh parsley

Instructions:

 * Combine ingredients: In a slow cooker, combine chicken, wild rice, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper.

   

 * Cook: Cover and cook on Low for 6-8 hours, or until chicken is cooked through and shreds easily, and the rice is tender.

   

 * Shred chicken: Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker.

   

 * Stir and serve: Stir in parsley, if using. Serve hot.

Tips & Variations:

 * Add vegetables: Include other vegetables such as mushrooms, peas, or corn for added flavor and nutrition.

 * Creamy option: Stir in 1/2 cup of sour cream or plain Greek yogurt towards the end of cooking.

 * Thicken it up: If you prefer a thicker soup, blend a portion of the soup with an immersion blender.

 * Make it ahead: This soup can be made ahead of time and reheated gently.

Enjoy your warm and comforting Crock Pot Chicken and Wild Rice Soup!