Sinnergy Wellness Group &
SWEAT Nutrition Partner
Who doesn’t love a practically effortless meal? This meal is an all-in-one, pop it in the slow cooker kind of meal. Have a busy week and not sure how to plan for healthy dinners? Try this meal. It is loaded with grains, protein, vegetables and flavor-enhancers like butter and half and half. What??? A nutritionist is telling you to enjoy butter and half and half in a recipe? YES! Food is meant to be ENJOYED.
There are some meals that just need butter and/or half and half. Guess what? IT’S OKAY! No food is truly bad food unless it is physically going to make you sick (i.e. spoiled/rotten food, mold, etc.). Practice food freedom and enjoy this nice warm bowl of yummy soup!
1-½ pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and half*
2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken into a 6 qt. slow cooker.
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 – 8 hours. Add mushrooms during the last 30 minutes of cooking time.
Remove chicken from the slow cooker and shred, using two forks.
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4 – 5 minutes; season with salt and pepper, to taste.
Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.