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Slow-Cooker Wild Rice Soup

  • Course: Soups & Salads

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 medium carrots, peeled and chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 3/4 cup uncooked wild rice, rinsed and drained
  • 1 medium onion, chopped (1/2 cup)
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground black pepper
  • 3 chicken breast halves with bone (about 2 1/4 pounds total)
  • 3 14-ounce cans reduced-sodium chicken broth
  • 1/2 cup snipped fresh parsley Ground black pepper

Directions

Step 1

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.

Step 2

Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours.

Step 3

Remove chicken and cool slightly.Discard rosemary sprig and bay leaves. Cut chicken from bone; discard bones.

Step 4

Chop chicken and return to soup along with parsley.

Step 5

Season to taste with additional pepper.

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