Monday, March 3, 2014

Recipe: Crock Pot Chicken Wild Rice Soup

  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ cup frozen Okra, chopped 

**If you want your Okra a little firmer add it 2 hours before cooking is finished, if you are cooking it on low. 1 hour before if cooking on high. 

**You can also replace Okra with carrots.  I prefer Okra because they aren't as starchy as carrots. 

  • 1 cup uncooked wild rice, rinsed and drained
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 3 boneless skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1/4 cup chopped fresh parsley

Combine onion, okra, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper in crock pot. Top with chicken breast halves. 

Add the chicken broth. Cook on low heat for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.


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