Categories: Soup

Ingredients

• 1 medium carrots, peeled and chopped (1 cup)
• 1 stalks celery, chopped (1 cup)
• 1/4 cup uncooked wild rice, rinsed and drained
• 1/2 small onion, chopped (1/2 cup)
• 1 small sprig fresh rosemary
• 1 bay leaves
• 1/2 teaspoon finely shredded lemon peel
• 1/4 teaspoon ground black pepper
• 1 chicken breast halves with bone
• 1 14 ounce can reduced-sodium chicken broth
• 1/6 cup snipped fresh parsley
• Ground black pepper

Directions

1. In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

2. Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours.

3. Remove chicken and cool slightly.

4. Discard rosemary sprig and bay leaves.

5. Cut chicken from bone; discard bones.

6. Chop chicken and return to soup along with parsley.

7. Season to taste with additional pepper.

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