SLOW COOKER CHICKEN MUSHROOM WILD RICE SOUP

Oh my goodness! This is fantabulous tasting! I added a bit more curry than called for, and made a double batch. Freezes and reheats wonderfully, so make extra and take a night off in the kitchen. (Hint: use an ice cream bucket that fits in your crock pot to freeze left-overs, and you'll have an easy meal. Just remove frozen soup from ice cream bucket, place in crock pot on low, and come home to a delicious meal. Hubby said the house smelled fantastic when he got home!

SLOW COOKER CHICKEN MUSHROOM WILD RICE SOUP

INGREDIENTS
1 to 1 1/2 lbs chicken breasts, halved if thick
2 large carrots, peeled and diced
2 celery ribs, sliced
1/2 yellow onion, diced
8 ounces white mushrooms, sliced (cremini or baby bella are best)
1 cup uncooked wild rice
1 teaspoon Herbs de Provence (Italian seasoning will also work)
2 bay leaves
1/4 cup dry white wine (optional)
2 teaspoons lemon juice (or juice of 1/2 a lemon)
6 cups chicken broth + 1 to 2 cups extra
1/2 cup unsalted butter (1 stick)
1/2 cup all purpose, unbleached flour
2 cups skim milk
Salt and pepper to taste
Chives, fresh parsley to garnish

INSTRUCTIONS

1. Add chicken breasts, wild rice, carrots, celery, onion, herbs, bay leaves, white wine, lemon juice and the first 6 cups of chicken broth to a 6 quart slow cooker. Cover and cook on high for 3 1/2 hours, or on low for 7 hours.
2. Remove chicken broth from the slow cooker and shred using tongs or two forks. Return the shredded chicken to the slow cooker and add the white mushrooms, stirring to combine. Cover and continue cooking for another 3o minutes.
3. get the full instructions @ aberdeenskitchen.com

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