Monday, December 7, 2015

Crock Pot Chicken and Wild Rice Soup

After moving to Minnesota years ago, I became quite fond of wild rice soup.  To this day, I don't think I've made it same way twice.  Every recipe I've tried has not been a disappointment.  This is no exception.

A plus to this one:  it's a crock pot recipe.  Throw everything in at once and come back four hours later for a great dinner.


1 lb chicken breasts (do not use frozen), cut in half if large
1/2 small onion or one large shallot, chopped
2 carrots, peeled and sliced or chopped
2 celery stalks, chopped
2 tsp minced fresh garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
1 large or 2 small bay leaves
2 Tbsp butter
6 cups chicken broth
3/4 wild rice-brown rice blend (Lundberg Farms brand recommended.....easily available)

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through.  Rice should be done around the same time.  Shred chicken then stir back into soup and serve (soup will thicken as it cools).

NOTE:  Depending on the type of rice you use, it may not be cooked through at 4 hours.  If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

Recipe Source and step-by-step photos:

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