Crock Pot Chicken and Wild Rice Soup

My mom found this recipe and emailed it to me, we changed a couple things to “healthify” it and make it super flavorful. As I made it this AMAZING smell filled my apartment, I especially love crock pots because you can do so much while you cook and it makes so many meals for the week


4 chicken thighs with skin on [do not use frozen]

1/2 small onion or 1 large shallot, chopped

3 carrots, chopped

3 celery stalks, chopped

2 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 large or 2 small bay leaves

6 cups gluten-free chicken broth

3/4 cup wild rice-brown rice blend [I used Bismati Rice blend from Trader Joes]


Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken thighs are cooked through. Rice should be done around the same time. Shred chicken, remove skin and bone, then stir only the chicken meat back into soup and serve [soup will thicken as it cools]. You can use skin if you like, I love the taste that the soups gets from cooking it with the skin on and then removing it.

Munch Safely,


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