Crockpot recipes
Confetti Wild Rice Soup
2/3 cup wild rice -- rinsed, drained
1/2 cup chopped onion
3 cans chicken broth - (14 1/2 oz ea)
2 medium carrots -- sliced thin
1/2 teaspoon dried marjoram leaves
1/8 teaspoon freshly-ground black pepper
2 skinless boneless chicken breast halves -- cut 1/2" pieces
(or 1 cup cubed cooked ham)
1 1/2 cups frozen corn -- thawed
1 cup frozen broccoli cuts -- thawed

In 3 1/2 or 4 quart slow cooker combine all ingredients except thawed vegetables; mix well. Cover, cook on LOW for at least 8 hours or until chicken is no longer pink and wild rice is tender. Ten minutes before serving, stir in thawed vegetables. Increase heat to HIGH; cover and cook 5 minutes or until vegetables are crisp-tender.

This recipe yields 6 servings.

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