Chicken And Wild Rice Soup In A Crockpot

• 1 pound Whole Boneless, Skinless Chicken Breasts
• 2 cups Celery, Diced
• 1-3/4 cup Carrots, Diced
• 3/4 cups Onion, Diced
• 3/4 cups Wild Rice, Rinsed
• 8 cups Chicken Broth (Low Sodium Or Regular)
• 2 teaspoons Fresh Thyme, Or 1/2 Teaspoon Dried For The 2 Teaspoons Fresh
• 1 sprig Rosemary, Or 1/2 Teaspoon Of Dried For The Sprig Of Fresh
• 2 whole Bay Leaves
• 1 teaspoon Black Pepper
• 1/4 teaspoons Salt

1. Place all ingredients in the crockpot, put the lid on, then cook it on high for 4 hours or low for 8 hours.
2. About an hour before it's done, with two forks, shred the chicken. Taste the soup. If using low-sodium chicken broth, you may need to add a chicken bouillon cube or salt for extra flavor.
3. Serve and enjoy!

chicken breasts, celery, carrots, onion, rice, chicken broth, fresh thyme, rosemary, bay leaves, black pepper, ubc

Taken from tastykitchen.com/recipes/soups/chicken-and-wild-rice-soup-in-a-crockpot/ (may not work)