Chicken and Wild Rice Soup

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 tsp dried thyme

4 boneless, skinless chicken breasts (about 2 pounds), cut into halves
10 cups low sodium chicken broth (may need more if it gets too thick)
1/4 cup chopped fresh parsley

salt and pepper to taste

1. Put all of the first group of ingredients in.

2. Put chicken breasts halves on top and add broth.

3. Cook for 6 1/2 hrs on low or 3 1/2 on high. Carefully remove chicken and shred with two forks, return to slow cooker and stir.

4. Remove bay leaves and add parsley, salt and pepper.

TwoPeasandTheirPod.com