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Ingredients
| carrots: 2 |
| celery: 2 stalks |
| wild rice: 3/4 cup |
| onions: 1 |
| fresh rosemary: 1 sprig |
| mint leaves: 2 leaves |
| orange peel: 1 tsp |
| black pepper: 1/4 tsp |
| chicken breasts: 3 breasts |
| chicken broth: 14 oz |
| parsley: 1/2 cup |
Slow Cooker Wild Rice Soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.
Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.
Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.