Prep time: 10 minutes
Cook time: 6-8 hours
Makes 8 servings
Serving size: 2 cups
Ingredients
1 onion, diced
4 carrots, diced
2 stalks celery, diced
2 cups cubed butternut squash
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon dried mustard powder
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon curry
6 cups low-sodium chicken broth
2 cups water
2 pounds chicken breasts
1 cup uncooked wild rice
1 cup fat-free half and half
Directions
1. In a large, 6-quart slow cooker, combine all ingredients (except for the half and half).
2. Cover and set on low for 6-8 hours or high for 4-6 hours.
3. 30 minutes before serving, remove and shred the chicken. Return to the slow cooker, then stir in the half and half.
*This soup freezes well.
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