Slow Cooker Chicken Soup

Slow cookers are the best. There is nothing better than throwing a bunch of things into a pot in the morning and then coming home to a house that smells wonderful and dinner ready to go.  I had these two bone-in chicken pieces (a breast and a thigh) in the freezer from a local Maryland farm and some leftover mushrooms and broccoli, so I figured I would throw everything together to make a soup! It's that time of year again for soups and thank God because soups are just so good for the soul. This one is a full meal in and of itself with chicken, brown rice and vegetables.  The brown rice and vegetables add plenty of nutrients and fiber, and the chicken gives it that extra boost of protein to complete the meal. It's hearty, but not heavy and it will make you feel all warm and cozy inside. Add a glass of white wine, kick your feet up and call it a night! Feel free to get creative and use whatever you have on hand- the possibilities are endless! Here's what I did:

White Wine, Garlic and Herbed Chicken and Brown Rice Slow Cooker Soup with Mushrooms and Broccoli

Marinade:

2 cloves garlic, minced

1/4 cup olive oil

About 1/2 bottle white wine (and save the other half to drink with dinner!) 

Rosemary and thyme (I used fresh, but dried works too)

Salt/pepper

Soup:

2 mixed pieces of bone-in, skin-on chicken (preferably local/organic)

Water (Or Chicken/Vegetable stock for more flavor)

2 cups chopped broccoli

1-2 cups sliced mushrooms (I used crimini)

1 medium onion

1-1.5 cups brown rice

More rosemary and thyme

Salt/Pepper to taste

1. Mix together all the ingredients for the marinade, pour over the chicken in a container or plastic bag and refrigerate over night (or at least 4-6 hours)

2. Place the chicken and leftover marinade in the slow cooker, fill the pot about 3/4 full with water (or stock)

3. Set on high for about 3-4 hours, until chicken falls off the bone. 

4. Take the chicken out, and set aside until cool enough to pull the meat off the bones. Put the shredded meat back in the pot once you can get it off the bones. 

5. Meanwhile, put all the vegetables and brown rice in the pot and cook on high for another hour or two until vegetables are soft and the rice is cooked. 

6. Add any additional salt/pepper to taste and top with some more herbs or parmesan cheese, if you'd like. ENJOY!