Pinspiration: Slow-Cooker Chicken Soup

Ingredients

• 1 medium onion, chopped
• 3 carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 cloved garlic, finely chopped
• 2 cup uncooked wild rice, rinsed and drained
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 tbsp tomato paste
• 1 can red kidney beans, rinsed and drained
• Salt and black pepper, to taste
• 4 boneless skinless chicken breasts (about 2 pounds)
• 10 cups low-sodium chicken broth
• 1 can diced tomatoes (with juice)
• 1/4 cup chopped fresh parsley

Instructions

1. In a large slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, tomato paste, salt, and pepper. Top with chicken breast halves. Add the chicken broth and tomatoes.
2. Place the lid on the slow cooker and cook on low heat setting for 8 hours or on high-heat setting about 5 hours. Carefully remove chicken and shred. Return to the slow cooker and stir. Remove bay leaves and add the parsley and season with additional salt and pepper, to taste.