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!
- 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
- 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.
- 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.
- 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.
- Immediately before serving, add lemon juice and parsley and stir.
- Makes 8 servings.