Wednesday, November 9, 2011

Skinny Crockpot Chicken & Wild Rice Soup

This recipe was another winner for Soup Sunday (and operation fill the lunchbox)! I loved the smell of it while I was cooking and the lemon zest gives it just a hit of something that makes you curious of the smell and the taste but is the perfect element of flavor in the soup! Even though the recipe calls for just 3/4 cup of wild rice, it seems like there is so much by the time this is done cooking and it's a great filling soup. Plus, it's "skinny"!! That really means it's from a Weight Watcher's blog, but it's really good and you'd never know it's a "skinny" version!

oops, I thought I had another ugly picture of soup to share with you, but I'll share this ugly one instead:) This is Norris doing his "we're taking a picture in the garage and this is embarrassing and someone is going to drive by and see us doing this" awkward laugh and me taking a self pic in the garage. Fun K-State season, even with this weekend's loss!

Skinny Crockpot Chicken and Wild Rice Soup
slightly adapted from Let's Get Cooking

1 cup finely diced carrots
1/2 onion, finely diced
3/4 cup uncooked wild rice (this is expensive to buy a box/bag of, so check out the bulk bins!)
1/2 tsp dried rosemary
2 bay leaves
zest of one lemon
1/4 tsp ground pepper
2 boneless, skinless chicken breasts
50 oz chicken broth

Combine all ingredients in a 4 1/2 qt crockpot. Cook on low for 7 hours or high for 3 hours. Remove chicken, shred with fork, and return to crockpot. Remove bay leaves and serve.
Serves 6

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