Chicken and Wild Rice Soup

This month I was paired up with NO REASON NEEDED for Taste & Create.

I immediately chose the chicken and wild rice soup recipe that she has posted HERE. We have been eating a lot of soup this fall. I have made stuffed green pepper soup and chicken tortilla soup that were both very good. This chicken rice soup did not dissapoint either. It will be made again.

I used a box of Uncle Ben's long grain wild rice with a seasoning packet. I also used a pound of whole, boneless, skinless chicken breasts. After everything cooked in the slow cooker for approximately 7 hours, I took the chicken out, shredded it and then put it back in the cooker for another hour. SIMPLE. DELICIOUS!

CHICKEN AND WILD RICE SOUP
3 cans (14½ ounces each) chicken broth (I used reduced sodium)
1 pound boneless, skinless chicken breast or thighs, cut into bite size pieces (I did not cut up the chicken until it was done and then just shredded it)

2 cups water
1 cup sliced celery
1 cup diced carrot
1 package (6 ounces) converted long grain and wild rice mix with seasoning packet (not quick-cooking or instant rice)
½ cup chopped onion
½ teaspoon black pepper
2 teaspoons white vinegar (optional - and I skipped)
1 tablespoon dried parsley flakes (I also skipped)

1. In crockpot slow cooker, combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper; mix well.
2. Cover; cook on LOW 6 hours to 7 hours or on HIGH 4 to 5 hours or until chicken is tender.
3. Stir in vinegar, if desired. Sprinkle with parsley.

MAKES 9 SERVINGS