Overnight Chicken Soup with Rice
About 4 lbs. of bone-in chicken parts (legs and thighs are best)
2 cups diced leeks
4 medium carrots, sliced into 1/4 inch rounds
3 stalks celery, diced
2 cups chicken stock, preferably homemade
6 cups water
2 tsp. salt
1 tsp. pepper
2 tsp. dried thyme (you could use any herb or spice you like, but I think the thyme is nice)
1 tablespoon apple cider vinegar
8 ounces cremini mushrooms, sliced
3 cups cooked wild rice
Place the chicken pieces in the bottom of a slow cooker. Sprinkle the leeks, carrots, and celery over the top. Pour in the chicken stock and water. Season with the salt, pepper, thyme, and vinegar. Cover and cook on LOW 2-3 hours. Add the mushrooms and continue to cook for an additional 8-9 hours (I started mine at 7 p.m., added the mushrooms at 10 p.m., and turned off the slow cooker at 7 a.m.).
Turn off the slow cooker and remove the chicken pieces from the soup. Shred the meat from the bones; discard the bones and skin, and return the chicken meat to the broth. Add the cooked rice and stir thoroughly to combine. Taste, adjust seasonings, and serve hot.