Slow Cooker Wild Rice Vegetable Soup from kristineskitchenblog.com
Description
Wild Rice Soup Recipe Slow Cooker is a hearty and delicious soup recipe that is perfect for cold and rainy days. It is a combination of creamy broth, tender chicken, wild rice, and vegetables that are slow-cooked to perfection. The soup is easy to prepare and can be cooked overnight, making it a great option for busy weeknights.
Prep Time
The prep time for this recipe is around 15 minutes. This includes chopping the vegetables, rinsing the wild rice, and preparing the chicken.
Cook Time
The cook time for this recipe is approximately 6-8 hours on low heat or 3-4 hours on high heat.
Ingredients
The ingredients needed for the Wild Rice Soup Recipe Slow Cooker are: - 2 cups cooked chicken, shredded or diced - 1 cup uncooked wild rice, rinsed - 1 onion, chopped - 3 celery ribs, chopped - 3 carrots, chopped - 4 cloves garlic, minced - 6 cups chicken broth - 2 cups milk - 1 cup heavy cream - 1 teaspoon dried thyme - Salt and pepper to taste
Equipment
The equipment needed for this recipe is a slow cooker or crockpot, a cutting board, a knife, and measuring cups and spoons.
Method
1. In a slow cooker, combine the cooked chicken, wild rice, onion, celery, carrots, garlic, chicken broth, and thyme. 2. Season with salt and pepper to taste. 3. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. 4. About 30 minutes before serving, stir in the milk and heavy cream. 5. Cover and cook for another 30 minutes on low heat. 6. Serve hot and enjoy.
Notes
- You can use leftover cooked chicken or a rotisserie chicken for this recipe. - Make sure to rinse the wild rice before adding it to the slow cooker to remove any debris. - You can add more vegetables to the soup, such as mushrooms, potatoes, or peas. - If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and cook for a few more minutes until it thickens.
Nutrition Info
The Wild Rice Soup Recipe Slow Cooker yields approximately 8 servings. The nutrition information per serving is: - Calories: 316 - Fat: 17g - Carbohydrates: 23g - Fiber: 2g - Protein: 18g
Recipe Tips
- To save time, you can chop the vegetables and shred the chicken the night before and store them in the fridge. - Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving. - If you don't have a slow cooker or crockpot, you can make this recipe on the stove. Simply cook the soup in a large pot over medium heat until the wild rice is tender and the vegetables are cooked through.
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