Slow Cooker Chicken And Wild Rice Soup

• 8 ounces chicken breast
• 1 cup wild rice rinsed
• 1 carrot medium/large, chopped
• 2 ribs celery, chopped
• 2/3 cup onion chopped
• 8 ounces crimini mushrooms optional
• 3 garlic cloves minced
• 6 cups fat-free chicken broth
• 1/4 cup dry white wine I used a nice buttery tasting chardonnay
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon turmeric optional
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh thyme or 1/2 teaspoon of thyme
• 1 bay leaf
• 4 tablespoons butter
• salt Additional, /pepper to taste
• parsley

1. In your slow cooker, add the rice, carrot, celery, mushroom, garlic, and chicken. Sprinkle both sides of the chicken with a pinch of salt and pepper.
2. Pour in the chicken broth and wine.
3. Sprinkle in your seasonings, and cover with the slow cooker lid.
4. Turn your slow cooker on either low heat for 6-8 hours, or high for 3-5 hours.
5. The chicken will be finished cooking before the rice. I checked my chicken after 3 hours of cooking. Cook until the chicken registers at 165 or is no longer pink in the middle. Put the chicken on a plate, cover with tin foil, and set aside.
6. Once the wild rice is fully cooked, shred the chicken with 2 forks (or your fingers) and return the chicken to the crock pot. Disregard the bay leaf. Plop in the butter, and gently mix until the butter is completely melted.
7. Taste for seasonings ladle into soup bowls, garnish with fresh parsley or even cilantro, and enjoy!

chicken breast, wild rice, celery, onion, mushrooms, garlic, chicken broth, white wine i, salt, black pepper, sage, rosemary, turmeric, nutmeg, thyme, bay leaf, butter, salt, parsley

Taken from www.yummly.com/recipe/Slow-Cooker-Chicken-and-Wild-Rice-Soup-1364524 (may not work)