Chicken and WIld Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 408.7
- Total Fat: 7.8 g
- Cholesterol: 62.2 mg
- Sodium: 2,083.6 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 7.5 g
- Protein: 44.5 g
View full nutritional breakdown of Chicken and WIld Rice Soup calories by ingredient
Introduction
This is s great recipe for those of us on-the-go. It is made in a slow cooker, so you can set it in the morning or even make it on a weekend and reheat on a weeknight. This is s great recipe for those of us on-the-go. It is made in a slow cooker, so you can set it in the morning or even make it on a weekend and reheat on a weeknight.Number of Servings: 4
Ingredients
-
1/2 cup celery, chopped
1/2 cup frozen peas
1 cup chopped carrots
1 can cannellini (white) beans
1 cup wild rice
5 cups chicken broth
2 boneless, skinless chicken breasts
1 Tbs butter
2 Tbs flour
Seasonings to taste
Directions
1. Cut up the two chicken breasts into bite-size pieces and place them in a hot pan with the butter. Cook until no longer pink. Remove from the pan and place in your slow cooker.
2. Add the flour to the butter in the pan and make a roux. Add about 1 cup of chicken broth to the mixture. This serves as a thickener so the soup isn't so thin.
3. Add the mixture from step 2 into the slow cooker, along with the rest of the chicken broth.
4. Add the chopped vegetables into the slow cooker and cover.
5. Cook either on low for 6 hours or high for 3 hours.
6. Uncover and add rice and seasoning. I like cilantro and parsley along with salt and pepper, but any seasoning you like could work. Cover and cook for another 1/2 hour or until the rice is tender.
This can be done on the stovetop, but I think it tastes better cooked slow.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKIDNC8.
2. Add the flour to the butter in the pan and make a roux. Add about 1 cup of chicken broth to the mixture. This serves as a thickener so the soup isn't so thin.
3. Add the mixture from step 2 into the slow cooker, along with the rest of the chicken broth.
4. Add the chopped vegetables into the slow cooker and cover.
5. Cook either on low for 6 hours or high for 3 hours.
6. Uncover and add rice and seasoning. I like cilantro and parsley along with salt and pepper, but any seasoning you like could work. Cover and cook for another 1/2 hour or until the rice is tender.
This can be done on the stovetop, but I think it tastes better cooked slow.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKIDNC8.