Description

This soup is perfect for when you are sick or just need a comforting bowl of soup. It has simple ingredients and is easy to prepare. It’s packed with herbs, chicken, the classic veggies, and wild rice. It also freezes really well.

Ingredients

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1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 to 5 garlic cloves, minced (this may seem like a lot of garlic but it helps boost immunity, plus adds flavor)
1/2 cup wild rice (I used a wild rice blend, You could also use brown rice)
1 bay leaf
1 teaspoon each (dried ground sage, dried thyme, dried rosemary, dried oregano)*
1/2 teaspoon salt and pepper
1 pound chicken pieces, skin on bone in** (I used drumsticks and thighs)
6 cups low sodium chicken broth
Optional: 1/2 teaspoon freshly ground nutmeg

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Instructions

To a slow cooker add all of the ingredients except the nutmeg, Stir to combine.
Cook on low for 8 hours or on high for 4 hours. 1 hour before the soup is done cooking remove the chicken. Allow the chicken to cool enough to handle. Remove the skin and discard, shred the chicken. Add the chicken, bones, and any juices back into the soup. Once the soup is done cooking remove the bones and the bay leaf, discard.
Taste the soup and add salt and pepper as needed to bring out the flavors. Add in the nutmeg for a little warmth, if desired. Serve immediately.
Store leftovers in the fridge for up to 1 week or in the freezer for up to 6 months.

Notes

*You could swap these herbs for a teaspoon or more of poultry seasoning, they should have similar ingredients. Also make sure not to skip these herbs because they add so much flavor to the soup!
**If you want the soup to be easier to make you could swap the chicken pieces for about 2 cups shredded rotisserie chicken. Add it in an hour before the soup is done cooking, rather than at the beginning.