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Ingredients
1 1/4 pounds boneless skinless chicken breast
1 large onion, peeled and chopped
1 cup chopped celery, heaping
1 cup chopped carrots, heaping
3 cloves garlic, minced
2 tablespoons olive oil
1 pound button mushrooms, halved
1 tablespoon fresh thyme leaves 1 teaspoon dried thyme
1 cup dried wild rice
2 quarts chicken broth
1/2 cup whole wheat flour or potato starch for a gluten-free version
3/4 cup white wine
1/3 cup chopped parsley
Salt and pepper
Instructions
Preheat a skillet to medium heat, and add the olive oil. Once hot, sauté the chopped onions, celery, carrots, and garlic to soften, 3-5 minutes. Then scoop them into the crock of a large slow cooker.
Add the chicken breasts, mushrooms, thyme, wild rice, chicken broth, 1 tablespoon sea salt, and 1 teaspoon ground pepper. Cover and set to high for 3-4 hours.
30-60 minutes before serving: Remove the cooked chicken breasts. Shred them with a fork and add the shredded meat back to the crock. Make a slurry by mixing the flour (or potato starch) with the white wine. Mix until smooth. Then stir into the soup. Stir in the parsley. Then cover and allow the soup to simmer until the base is thick. Serve warm!
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