A few months ago, my husband mentioned how one of his favorite meals growing up was chicken and rice soup. He carefully dropped a truckload of hints that he'd really like me to make a batch. Considering I'd never made it before, I really had no idea how it would turn out but I told him I would give it a whirl. I mean, I'll take any excuse to throw together a new crock pot recipe!
This soup is full of shredded chicken, plump wild rice, tender veggies, and a savory broth. It's a super simple recipe and so, so yummy!! With a sick kiddo this week, it seemed like the perfect time to whip this tasty recipe out again and as long as I'm making it, I might as well share it with you too.
Ingredients:
1 lb chicken breasts
6 c chicken broth, divided
1 c white cooking wine
1 c water
3/4 c wild (or white) rice
3 carrots, slice (or use frozen for even faster meal prep)
1 1/2 c celery, minced
1 small onion, diced
2 tsp minced garlic
2 bay leaves
Cumin, Salt & Pepper, to taste
Instructions:
1. Add 2 c chicken broth, white cooking wine, water, and chicken to your crock pot. Cook on high for 4 hours or on low for 6 hours. (You can add all of your ingredients to the crock pot at the beginning but I have found it's not as easy to shred the chicken, so I prefer to do it in 2 steps.)
2. When chicken is cooked through, use a fork to shred in crock pot. It should come apart easily.
3. Add remaining ingredients to your crock pot and cook on low for 4 hours. Serve and enjoy. If you're feeling a little adventurous, try adding a little chipotle Tabasco sauce for a little heat and a nice smoky flavor.
**Update, the mini has informed me that the soup is great, but I must have forgotten that she doesn't like rice. Apparently her favorite is chicken stew, so prepare yourself for that recipe soon. Who would have thought I would be making this many batches of soup/stew when it's 80 degrees outside!! #momlife
