Now that summer has ended (boo!), I’ve been trying out more Crock Pot recipes (yay!) so dinner can cook while I’m running between schools, violin lessons, choir rehearsals, and Target. Plus I love smelling the crock pot simmering throughout the day if I’m lucky enough to be home for a bit. I’m technically a stay-at-home mom, but I rarely get to stay at home. Isn’t it funny how that works? 

My family loves soups, so I’ve been trying to add a few to the rotation. My husband prefers to eat gluten free, and my son with autism seems to benefit from less gluten in his diet. This chicken and wild rice soup recipe came about because I wanted to make us all a delicious, healthy, gluten free, slow cooker soup. And it’s full of veggies, so it’s a complete meal on its own. We sometimes add a salad on the side, anyway. 

 

What I love most about this recipe is that it has glorious homemade flavor while still being crazy easy to make. All the ingredients get dumped in the crock pot, cooked for a few hours, and it’s ready to eat. And you probably have most, if not all, of the ingredients on hand right now. If you don’t have the wild rice/brown rice blend, this one is a good one. 

This chicken and wild rice soup is going to be even more amazing once the days actually turn colder. I almost hate to admit this, but I’ve been dying to put out my pumpkins and other fall decorations. I even used a pumpkin garland in some of the pictures I took of this soup. I couldn’t help myself. I’m basic and proud, and really looking forward to pumpkin spice/Hocus Pocus season. (I half-heartedly apologize to all whom this offends.) 

Ingredients:

•2 large chicken breasts, about 1.25 lbs or so (not frozen), cut in half

•1/2 small yellow onion, minced

•2 carrots, minced

•2 celery stalks, minced

•2 garlic cloves, minced

•1-1/2 teaspoons salt

•1/2 teaspoon pepper

•1/2 teaspoon dried thyme

•1/4 teaspoon dried sage

•1/4 teaspoon dried rosemary

•2 small bay leaves

•3 Tablespoons butter

•3/4 cup wild rice-brown rice blend

•6 cups gluten free chicken broth

   

Make the soup:

1. Add all ingredients to a 6qt or larger slow cooker (this is the one I use and love), chicken broth last. Stir.
2. Cook on low for 4-5 hours, until chicken breasts are cooked through.
3. Shred chicken, add back to soup, and serve!

Enjoy! If you try this recipe, I’d love to hear from you. Please let me know what you think! Also, tell me exactly how soon I can put out my fall decor and still qualify as a sane person.