Chicken and Wild Rice Soup

Makes 8 servings

Ingredients

■ 4 chicken thighs, skin removed
■ 1 large onion, chopped
■ 2 stalks celery, chopped
■ ½ cup wild rice, rinsed
■  1 (14.5-ounce can) whole peeled 
tomatoes with juice (break up 
tomatoes with wooden spoon)
■ 1 (10.5-ounce) can vegetable broth
■  2 tablespoons chicken bouillon 
granules
■ ½ teaspoon dried basil
■ ¼ teaspoon dried thyme
■ 4 whole garlic cloves
■ 1 bay leaf
■  1 (13.25-ounce) can mushroom stems 
and pieces, drained
■ Salt and white pepper, to tast

Instructions

Combine all the ingredients (except mushrooms) and 6 cups water in the slow cooker. Cover with the lid and cook on low for 8 hours, or until the chicken is very tender and the rice is puff ed. Add the mushrooms during the last hour of cooking. Taste the soup and adjust seasonings by adding salt and white pepper. Before serving, remove the chicken from the pot and shred; return the meat to the pot. Remove and discard the bay leaf. Serve. Cook’s Note:For a creamy version of this soup, omit the can of tomatoes. Use chicken breasts rather than thighs. At the end of cooking, stir in 1 to 2 cups halfand-half to suit your taste.