Confetti Rice Soup - Crockpot

• 2/3 cup uncooked wild rice, rinsed, drained
• 1/2 cup chopped onion
• 3 (14-1/2 oz) cans chicken broth
• 2 medium carrots, thinly sliced
• 1/2 teaspoon dried marjoram leaves
• 1/8 teaspoon pepper
• 2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
• 1-1/2 cups frozen whole-kernel corn, thawed, drained
• 1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine allingredients except corn and broccoli; mix well.

Cover; cook on Low setting for at least 8 hours.Before serving, stir in corn and broccoli. Increase heat to Highsetting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

tip To quickly thaw corn and broccoli, place in colander or strainer;rinse with warm water until thawed. Drain well.Note: If you like your broccoli and corn cooked a little more, cookan additional 10 minutes.Makes 6-8 servings