It’s slow-cooker Thursday, hosted by Sandra! I’m about to heat this up for today’s lunch, actually. I made it yesterday and Noah couldn’t get enough of it for dinner. In fact, Jake had a bowl of this soup in addition to his spaghetti and sausage, so it’s obviously kid-friendly. It’s also possibly the easiest chicken soup I’ve ever made. I had my doubts, I’ll admit. I usually do the whole thing — make my own stock with the chicken carcass and veggies, strain it, chop up fresh veggies, et cetera. I wasn’t sure how this would compare, but it is really good. I found the recipe in a new slow-cooker cookbook I bought over the weekend. I’ll also keep it posted on my cooking blog. Enjoy!

Chicken & Wild Rice Soup

1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 lb diced boneless, skinless chicken breasts
1 package (6 oz) of long grain and wild rice mix with seasoning packet
3 cups chicken broth
2 cups water
1 tbsp. parsley
black pepper

Combine everything in your Crock Pot. Cook on low all day.