Recipe: Slow Cooker Chicken and Wild Rice Soup

SLOW COOKER CHICKEN AND WILD RICE SOUP

1 Reynolds Slow Cooker Liner
1 pound boneless chicken breasts, cut in 1-inch cubes
1/2 cup uncooked wild rice, thoroughly rinsed
1/2 cup uncooked regular long-grain white rice
1 medium onion, chopped
2 stalks celery, thinly sliced
6 cups water
2 tablespoons chicken flavored bouillon granules
1 teaspoon dried thyme leaves, crushed

Open slow cooker liner and place it inside a 5 to 6 1/2 quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place all ingredients in the lined-slow cooker; stir gently to mix.

Cook on LOW for 7 to 8 hours OR on HIGH for 4 to 5 hours
until done.

Carefully remove lid to allow steam to escape. Serve food
directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

TIP:
This recipe was developed for 5 to 6 1/2 quart slow cookers, but it may be adjusted for smaller or larger cookers. Fill slow cooker at least 3/4 full for best results.

Servings: 6-8
Source: Reynolds Kitchens