Let’s be honest. Preparing dinner every night, especially one that is healthy, can be incredibly tedious over time. Especially if you are currently exhausted from holiday cooking fallout while life quickly bombards you with: extra-curricular activities for your children, increasing business deadlines for yourself and/or your spouse, and mandatory closet reorganization.
Thankfully Irving Naxon, invented his handy dandy electrical appliance that allows you cook something while leaving it behind for hours on end. This device is known today as the Crock-pot, and there are a host of healthy recipes out there that will not make you choose between your diet or your hour of free time that is dedicated to unwinding from a long day.
Chicken and Wild Rice Soup
This week’s recipe comes from an Iowa travel blogger, who was diagnosed with Celiac Disease in 2013. Since then, she started sharing approachable gluten-free recipes made with everyday ingredients.
1 lb Chicken breasts (refrigerated not frozen)
Produce and Herbs
2 Celery stalks
2 Garlic cloves
1 Large or 2 small bay leaves
1/2 Onion or 1 large shallot, small
1/4 tsp Rosemary, dried
1/4 tsp Sage, dried
1/2 tsp Thyme, dried
6 cups Chicken broth, gluten-free
2 tbsp Butter or earth balance vegan butter
Pasta & Grains
3/4 cup Wild rice-brown rice blend
Baking & Spices
1/2 tsp Pepper
1 1/2 tsp Salt
When putting the chicken in the crock pot, make sure that it is refrigerated chicken and not frozen. Frozen chicken is hard to thaw and might end up under cooked.
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)
Depending on the type of rice you use, it may not be cooked through at 4 hours. If that’s the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
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