Chicken Soup with Brown Rice

2 large chicken breast, skin removed (or if you like you can use 1 breast and 3 thighs)

1 large onion, diced

3 large carrots, diced

3 celery ribs, diced

¼ cup Minnesota Wild Rice

1 heaping tablespoon Chicken Base

6 sprigs thyme leaves

2 teaspoons Penzey’s Fox Point Seasoning

Dash lemon pepper

Dash garlic powder

¼ teaspoon Fresh ground black pepper

5-6 cups water

¼ cup fresh parsley, chopped

1 ½ cups cooked brown rice

Place all ingredients except parsley in your slow cooker or large stock pan.  I used enough water to more than cover my chicken and vegetables.  Turn slow cooker to high and cook for 4-5 hours; stirring once in a while.  Remove chicken breasts, cool them slightly, dice or shred the chicken, and then add the chicken back into the soup along with the cooked brown rice and parsley.  Cook soup for another 30 minutes to an hour on low. 

·       I make chicken soup with Uncle Bens Original Wild Rice often but decided to try the soup with the “healthy” choice of brown rice.  I love the wild rice but have to say this was also very good!  Fresh thyme and Penzey’s, Fox Point Seasoning makes the soup so yummy.