Easy Chicken and Brown Rice Crockpot Soup 🍲🥕 ❄️

I spent so much time in the kitchen last week with all the snow (which I absolutely loved), and this was so delicious throughout the week. Plus, it was SO easy. This recipe made about 6-8 servings, if not more, but can be frozen and saved for later. I just added everything into the crockpot for 4 hour, shredded the chicken to add back in, added in a touch of heavy cream and mozzarella cheese on top with a side of toasted bread. I even went for a swim while it cooked. There’s nothing like a cold swim with a hot sauna and soup later in the day.

I love crockpot meals because they allow me to do other things on a Sunday when I’m trying to prepare for my week. I don’t eat meat regularly, but I have it every now and again, and it’s a staple for any chicken and wild rice soup. If you’re going to choose chicken, anti-biotic free is key. It tastes better, too. I’ve truly loved this slower, dryer January, while sticking to my cold plunges. The walks are hit and miss, but I try to squeeze those in too, along with a good sauna session.

I spent my Thursday working/writing going to therapy, treating patients, and having conversations with local baristas in town. I spent my evening watching Project Runway and organizing my desk. It was lovely. I hope that you can do something this weekend that brings you one step closer to the person that you want to be and embody.

Love,

B ❤️

Ingredients:

• 1lb antibiotic free chicken breasts (~2 breasts)

• 1/2 medium onion, thinly diced

• 5 medium carrots, thinly diced (~1 cup)

• 5 celery stalks, thinly sliced

• 5 garlic cloves, pressed or minced

• 2 tbsps smoked paprika

• 2 tbsps onion powder

• 2 tbsps oregano

• 2 tbsps rosemary

• 1 tbsp pepper

• 2 tsps salt

• 1 fresh sage leaf

• 1 tbps butter

• 1/2 cup milk of choice (I used half whole milk half soy milk)

• 8 cups chicken broth

• 1 cup brown rice (or wild rice; add 1.5 cups to make it less soupy)

• 1/2 cup Mozzarella cheese 

• Mozzarella cheese and sliced bread for serving

Recipe:

• Add all ingredients into a 6-quart crock pot then cook on HIGH for 4 hours or until chicken breasts are cooked through. 

• Remove the sage. Take the chicken out and shred, adding back into the (soup will thicken slightly as it cools.) Add in milk and mozzarella. 

• Serve hot, or freeze for up to 6 months.