Crockpot Wild Rice and Chicken Soup

I cup of sliced organic carrots (sorry to be so granola, but I can taste the difference)

1/2 diced onion

3/4 c wild rice

1 small sprig of rosemary (too much and it tastes like you’re eating soap)

2 bay leaves

Zest of one lemon (again, maybe not much more than a tablespoon, or it tastes like you’re eating a cleaning product)

1/4 tsp pepper

4 chicken thighs (you could use 3 breasts, but they will get dry)

42 oz of chicken broth

Throw it all in the crockpot, salt to taste, and while the original recipe I used and modified as since disappeared from the internet, I think I did 5-6 hours on low.

While warm bread and butter isn’t necessary because the rice adds starch, and I just can’t eat soup without bread or crackers!  The girls prefer a simple wheat cracker with their soup.