Monday, December 15, 2008

Crock Pot Chicken and Wild Rice Soup

Crock Pot Chicken and Wild Rice Soup


3 (14 1/2 ounce) cans chicken broth

2 lbs boneless skinless chicken breasts

2 cups water 1 cup sliced celery

1 cup diced carrot

1 (6 ounce) package long grain and wild rice blend

1/2 cup chopped onion

1/2 teaspoon fresh coarse ground black pepper

1 teaspoon dried parsley flakes

2 teaspoons white vinegar (optional)

DirectionsDO NOT use quick cooking or instant rice. Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well. 3Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender. Stir in vinegar, if desired.

No comments: