Ingredients
* one package of Chicken Breasts chopped into bite sized shape
* 2 tbsp Extra Virgin Olive Oil
* 1 cup Celery chopped and cubed
* 1 cup Carrots chopped and cubed
* 1 whole onion chopped and cubed
* 1 package frozen chopped broccoli
* 1 big can of Progresso diced tomatoes seasoned with Italian herbs
* 2 tbsp Worcestershire Sauce
* 2 tsp Fresh Garlic minced
* 1 Tsp freshly ground Peppercorn Medley
* 1 1/2 tsp ground Cayenne pepper
* Fresh whole leaves Parsley right off the stems!
Directions
1.
In a small pot over medium high heat, pour a tablespoon of extra virgin olive oil and stir in the wild rice. Add 1/4 cup of water to the rice and let it come to a boil. Once the wild rice comes to a boil reduce the heat to simmer until all of the liquid is absorbed.
2.
Cover the rice and cook for 5-10 minutes. Stir the rice out from the bottom and cover again to cook for 10 more minutes.
3.
Prep the vegetables by chopping up the celery, carrots, and onions into cubes. Set them aside and start preparing the chicken for quick sauteing. Cut the chicken breasts into bite sized cubes.
4.
Then using a large pan over medium low heat, cook the chicken in extra virgin olive oil and lightly season them with salt and ground peppercorn medley . Cover and cook for 10 minutes until the chicken is not pink and the juices run clear.
5.
Be careful not to over cook the chicken since the chicken will be in the crock pot for a few hours. Add the wild rice into the pan with the chicken and mix thoroughly. This will help give the wild rice more flavor.
6.
Put the carrots, celery, corn, onions, broccoli, diced tomatoes, wild rice chicken mixture, and minced garlic into the crock pot.
7.
Stir in all of the ingredients before adding the soup base ingredients.
8.
Pour the vegetable stock, 2 cups of water, and worcestershire sauce into the soup mixture. Before stirring in the stock, season the soup with basil, thyme, sage, oregano, ground cumin, onion powder, garlic powder, ground cayenne pepper, freshly ground peppercorn medley, and lastly fresh whole parsley leaves with the stems removed.
9.
I know this seems like a lot of seasoning for soup, but I promise you all of these ingredients give the vegetables and chicken a unique flavor that leaves you feeling very satisfied at the end of the meal!
10.
Combine all of the soup ingredients before setting the crock pot for cooking. Lastly, toss in two beef bouillon cubes into the pot and stir them into the soup. Set the crock pot on low for 3 1/2 hours. During the soup cooking process feel free to add more seasoning according to your taste.
11.
Serve with fresh italian bread!
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