Chicken Wild Rice Soup

• 1 whole chicken, deboned and skinned
• 1 medium onion, diced
• 5 stalks celery, diced
• 2 cups carrots, diced
• 2 cups uncooked wild rice
• 4 cups chicken broth
• 8 ounces cream cheese
• 12 cup half-and-half
• 1 tablespoon arrowroot
• 2 -3 garlic cloves
• 1 -2 teaspoon pink himalayan sea salt
• 1 -2 teaspoon black pepper
• 1 -2 teaspoon vegetable seasoning
• 1 -2 teaspoon chicken seasoning
• 2 tablespoons parsley

1. Roast whole chicken in cockpot overnight.
2. Cook the wild rice using water or broth.
3. In the morning mix onion, celery, and carrots with coconut oil until onions are translucent.
4. Add wild rice and 4 cups broth.
5. Remove skin and bones from chicken put all meat from chicken with broth.
6. Transfer ingredients to crock pot.
7. Melt the cream cheese, add the half and half.
8. Put some of the broth into a glass and add the arrowroot mix well then put into the cream cheese and half and half.
9. Pour into the mixture with chicken and wild rice.
10. Add all the spices.
11. Cook on high for 3 hours.

chicken, onion, stalks celery, carrots, wild rice, chicken broth, cream cheese, arrowroot, garlic, pink himalayan, black pepper, vegetable seasoning, chicken seasoning, parsley

Taken from www.food.com/recipe/chicken-wild-rice-soup-525828 (may not work)