Slow Cooker Chicken and Wild Rice Soup
Yield: 6 servings
Calories: 242kcal
Slow cooker chicken and wild rice soup made with ease. Lean chicken breasts simmer in a savory stock with carrots, celery, onion, thyme, and garlic.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (10 g) minced garlic
- 1 cup (145 g) minced yellow onion
- 1 cup (145 g) diced carrots, ¼-inch dice
- 1 cup (135 g) diced celery, ¼-inch dice
- 2 tablespoons (34 g) tomato paste
- 2 cups (120 g) sliced brown mushrooms, ¼-inch thick slices
- ½ cup (100 g) wild rice blend
- 2 teaspoons (2 g) chopped thyme
- 2 bay leaves
- 1 teaspoon (8 g) kosher salt
- ½ teaspoon black pepper
- 6 cups (1.4 L) unsalted chicken stock
- 1 pound (454 g) bone-in chicken breasts, skin removed
- 1 tablespoon chopped parsley
Special Equipment
Instructions
- Heat a medium-sized saute pan over medium heat.
- Add olive oil, once the oil is hot add the garlic and onions, saute for 30 seconds.
- Add the carrots and celery, saute until tender, about 5 minutes.
- Add tomato paste and saute for 30 seconds, then add vegetable mixture to the slow cooker.
- Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, chicken stock, stir to combine.
- Add chicken and submerge in the stock.
- Cover and cook soup on "HIGH" setting for 3 hours, or "LOW" setting for 6 hours.
- Add more time if needed to cook the chicken to an internal temperature of 160ºF (71ºC) and the rice is fully cooked.
- Shred the chicken into smaller pieces, and then add back to the pot.
- Taste soup and season with more salt and pepper as needed.
- Serve garnished with parsley.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 570mg | Potassium: 705mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3770IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1.6mg
Recipe Link