Chicken Butternut Squash and Wild Rice Soup
Ingredients
- 1 medium onion diced
- 4 carrots diced
- 2 celery stalks diced
- 2 cups butternut squash cubed
- 3 garlic cloves minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried mustard powder
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon curry
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 pounds chicken breasts
- 1 cup uncooked wild rice
- 1 cup fat-free half and half
Instructions
- In a large, 6-quart slow cooker, combine all ingredients (except for the half and half).
- Cover and set on low for 6-8 hours or high for 4-6 hours.
- 30 minutes before serving, remove and shred the chicken. Return to the slow cooker, then stir in the half and half.
