Chicken & Wild Rice Soup

Serves 10

INGREDIENTS:

• 6 strips Dutch Farms Bacon, sliced
• 2 8-ounce boneless skinless chicken breasts
• 2 peeled and thinly sliced carrots
• 2 stalks thinly sliced celery
• ½ peeled and small diced yellow onion
• 2 finely minced cloves of garlic
• 64 ounces chicken stock
• 1 cup wild rice blend
• 1 cup half and half
• 2 tablespoons chopped parsley
• Dutch Farms shredded cheddar
• salt and pepper to taste

DIRECTIONS:

• Heat your slow cooker to the sauté function.
• Once hot, add in the bacon and cook until it becomes crispy.
• Remove the crisp cooked bacon and add in the chicken breasts and cook until golden brown on each side, about 5- 6 minutes per side.
• Next, add in the carrots, celery, onion, garlic and chicken stock and turn the slow cooker to high heat and cook for 3 hours.
• Add in the rice and cook for 1 more hour.
• Add in the half and half, parsley, salt and pepper and mix until combined.
• Serve with crisp cooked bacon and shredded cheddar on top
• Enjoy!