Wednesdays with Trish the Dish!

Happy Wednesday!  How was everyone’s Labor Day weekend?  We had a great weekend (DragonCon parade with good friends, college football, day on the lake, kitchen time, etc…) and the weather here in Atlanta was wonderful.  It finally feels like the season is changing and I can’t wait for jeans, boots and long sleeves!  Are Y’all ready for Fall?

Guess what?  It’s time to dust off those slow cookers because it’s officially soup season!  Actually I can eat soup year round but I’ll spare you a hot soup when it’s a balmy 95 degrees outside.  I made a chicken with wild rice soup in the slow cooker and had a little help from my oldest, Avery.  The girls are more interested now in my cooking and baking and it makes me so happy!  They normally just want to taste all the sweets.   But back to soup!  The recipe is so simple and delicious.  It’s perfect for lunches or a rainy, chilly day.  Toss all the ingredients into the slow cooker, cook on low for five hours, shred the chicken, garnish with dill and you are done! Serve with crackers or homemade bread!  🙂   Give it a try and let me know what you think!

I plan to be back at Bolton Road Farmers Market this Sunday, September 10th.  Stay tuned for details.  On September 16th and 17th, I’ll have a booth at Rose Lawn Arts Festival in Cartersville, GA. Come check it out! I’ll post all the details on my Facebook page soon.  Don’t forget to follow me on Facebook and Instagram so you don’t miss any of my posts!

Print Recipe
Chicken and Wild Rice Soup
  1. Place chicken breasts in bottom of slow cooker. Add carrots, celery, onions and mushrooms. Pour chicken broth over chicken and vegetables then add bay leaves, celery seed, thyme, dill weed and a little salt and pepper. Stir broth mixture then add wild rice. Cook on low for five hours. After time is up, remove chicken from soup and shred with a fork then return back to soup. Leave slow cooker on warm until ready to serve. Remove bay leaves before serving. Garnish each bowl with fresh dill. Enjoy!
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