January 8, 20101/8/10 4 comments
One of my resolutions for 2010 is to cook more meals in the crock pot. I love coming home on a cold night to a warm meal that’s ready to eat. This recipe sounds especially satisfying for this chilly weekend.
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Slow-Cooker Wild Rice Soup
Prep: 30 minutes
Cook: 6 hours on low or 3 hours on high (works well on stove top too)
Cool: 15 minutes
Stand: 15 minutes
2 medium carrots, peeled and chopped (1 cup)
2 stalks celery, chopped (1 cup)
3/4 cup uncooked wild rice, rinsed and drained
2 cloves of garlic (to taste)
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
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.
Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours.
Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.
Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.
Servings Per Recipe 6 (1 1/2-cup) servings
Calories 220; total fat 3 g;
Recipe from hearthealthyonline.com