Skinny Chicken & Wild Rice Soup
sent in by reader Nicole C, originally from the Let’s Get Cooking Blog
- 1 cup finely diced carrots
- 1/2 onion, finely diced
- 3/4 cup uncooked wild rice
- 1 small sprig fresh rosemary
- 2 bay leaves
- zest of one lemon
- 1/4 tsp ground pepper
- 3 boneless, skinless chicken breasts
- 42 oz chicken broth
In a 4 to 4-1/2 quart crockpot/slowcooker, combine carrots, wild rice, onion, rosemary, bay leaves, lemon zest and pepper.
Top with chicken breasts and pour chicken broth over all. Cover and cook on low for 6-7 hours, or on high for 3 hours.
Remove chicken and shred with a fork. Add chicken back to crockpot.
Remove bay leaves and rosemary sprig and serve.
This recipe was super easy. I love crockpot recipes, and this one tasted gourmet!
The lemon zest gave it the perfect flavor, especially combined with the rosemary and we had it gobbled up in two meals!
Easy to prepare ahead and something the whole family enjoys? Yes, please!
Stacie at Staying Me with Chicken Enchiladas
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