Creamy Chicken & Wild Rice Soup (Slow Cooker)

  • 1lb boneless chicken breast
  • 4 large carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 cup wild rice, rinsed
  • 5 cloves garlic, chopped
  • 1 sweet onion, chopped
  • 1/4 cup fresh parsely
  • 2 tbsp ghee
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Dash of sea salt
  • Black pepper to taste
  • 2 bay leaves
  • 6 cups chicken broth
  • 1 cup filtered water
  • 1 can Cream of Mushroom Condensed Soup (I like Pacific Foods)

Add all ingredients (except the cream of mushroom soup) into the slow cooker. Set on high and let cook for 6 hours, or on low for 7-8 hours.

Once the timer goes off, remove the chicken and shred into little pieces. Add back into the slow cooker along with the can of cream of mushroom condensed soup (about 10 ounces) and give it a good stir. Let cook for another 30 minutes. At this point you can add any other spices you’d like for flavor, such as turmeric, ginger or fennel

Turn off the slow cooker, and serve warm with crusty fresh bread and butter, or rustic cornbread.