This week, I’m sharing a few recipes that are on the lighter side. I’m thinking you are likely seeking a little hiatus from the heavier holiday fare. Since December just started, we still have several weeks of holiday partying to get through. So why not treat yourself well this week? Have no fear ~ I have some great dessert and party appetizer ideas coming your way. But let’s take a brief detox, shall we?
I adapted this recipe for slow cooker chicken and wild rice soup from Two Peas & Their Pod. I wanted to add mushrooms and I thought sauteing the mushrooms and onions together before putting them into the slow cooker would add greater depth to the flavor. Yes, it adds an extra step, but I think it is worth it.
Slow Cooker Chicken and Brown Rice Soup, adapted from Two Peas & Their Pod
What You’ll Need:
2 carrots, peeled and chopped
3 stalks celery, chopped
1 container of baby bella mushrooms, chopped
1 small onion, diced
2 large cloves garlic, diced
salt and pepper to taste
1/2 tsp of dried thyme
1 cup of brown rice
2 lbs of boneless, skinless chicken breasts
10 cups of low sodium chicken broth
chopped fresh parsley
What You’ll Do:
Sauté the onions and garlic together in olive oil in a small pan until onions are translucent. Add salt and pepper. Add mushrooms and sauté until mushrooms begin to brown slightly. Add mushroom and onion mixture, carrots, celery, thyme, bay leaves, rice and chicken to slow cooker. Salt and pepper the chicken breasts. Add the chicken broth. Cook on low for 6.5 hours or on high for 3.5 hours. Remove chicken breasts and shred, then place back in slow cooker. Let simmer for an additional thirty minutes. Add salt and pepper if needed. Add chopped fresh parsley to serve. Remove bay leaves before serving.
I promise this soup will leave you feeling rejuvenated and ready for whatever holiday treats may come your way in the coming weeks. Definitely give it a try.