I have a couple versions of this soup, depending on if I have leftover cooked chicken to use, or am cooking from scratch that day!

Ingredients:

• 2 tsp olive oil
• 2 tsp minced garlic
• 1 onion, chopped
• 4-5 stalks celery, thinly sliced
• 4-5 carrots, sliced
• 2 TB tomato paste
• 2 tsp dried thyme
• 1 lb of cooked chicken breast, shredded or cut into bite sized pieces OR 1.25 lbs of boneless, skinless chicken breasts or thighs, raw
• 1/2 c white wine (or chicken broth)
• 8 c chicken broth
• 1 c of a brown and wild rice medley, like this one from Trader Joe’s
• Salt and pepper to taste
• Juice of one lemon
• Fresh parsley, chopped

Directions:

1. Heat olive oil over medium heat, saute onion and garlic for 3-4 minutes.  Add carrots and celery and cook for 2-3 more minutes.  Add tomato paste and thyme and stir, cook for 2-3 more minutes. Add wine (or 1/2 c broth), stir, scrape up any browned bits, transfer mixture to slow cooker.
2. If using already cooked chicken: add chicken, rice and chicken broth to slow cooker and cook on high 3-4 hours, or until rice is done.
3. If using raw chicken: add chicken and chicken broth to slow cooker and cook on high for 3 hours.  Add rice and cook for an addition 1-2 hours until rice is done.  Remove chicken, shred, and return to pot.
4. Immediately before serving, add lemon juice and parsley and stir.
5. Makes 8 servings.