Slow cooker chicken wild rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 pounds boneless skinless chicken breasts6 cups chicken stock4 cup wild rice (1c uncooked)3 cloves garlic, minced1 onion, diced3 carrots, peeled and diced3 stalks celery, diced0.5 teaspoon dried thyme0.5 teaspoon dried rosemary2 bay leaves1 lb. cremini mushrooms, thinly sliced0.25 cup unsalted butter0.25 cup all-purpose flour1 cup milk1 cup half and half* - sub evaporated milk?2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Add mushrooms during the last 30 minutes of cooking time.
Remove chicken from the slow cooker and shred, using two forks.
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
Serving Size: 10 2c serving
Number of Servings: 10
Recipe submitted by SparkPeople user SCIGEEK.
Serving Size: 10 2c serving
Number of Servings: 10
Recipe submitted by SparkPeople user SCIGEEK.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 9.9 g
- Cholesterol: 67.7 mg
- Sodium: 668.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.8 g
- Protein: 21.9 g
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