Crock Pot Chicken Wild Rice Soup Recipe2022-11-07
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Crockpot chicken wild rice soup recipe. Chicken thighs with mushrooms, vegetables, spices, and wild rice cooked in a crock pot. Very easy and delicious chicken soup.
Do you like to cook chicken soup in a crock pot? If so, you may also like to prepare Chicken and Apple Curry Soup;
Crock Pot Chicken-Apple Curry Soup Recipe
Boneless and skinless chicken breasts with vegetables, apples, and spices cooked in a crock pot. Another very delicious and easy chicken soup recipe.
Makes 6 servings
Ingredients: 1½ cups (375 ml) chopped unpeeled apples, 1 cup (250 ml)chopped celery, 1 cup (250 ml) chopped carrots, 1/2 cup (125 ml) chopped yellow onion, 2 14½ oz (435 ml) each)) cans chicken broth, 1 cup (250 ml) apple juice, 2 tablespoons (30 ml) quick-cooking tapioca, crushed, 2 teaspoons (10 ml) curry powder, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) dried thyme, crushed, 1 pound (480 g) cooked boneless and skinless chicken breasts, cut into cubes, 1/2 cup (125 ml) half-and-half, 2 cups (500 ml) hot cooked rice, thinly sliced apple, fresh thyme sprigs for garnish
Instructions: In a 4-quart (4 L) crock pot, combine chopped apples, celery, carrots, and yellow onion. Mix well, then stir in canned chicken broth, apple juice, tapioca, curry powder, salt, and dried thyme.
Cover the pot and cook on low-heat setting for 6-7 hours or on high heat for 3-3½ hours.
Open the lid and, If using a low-heat setting, switch to high heat. Stir in cooked and cubed chicken and half-and-half. Cover the crock pot and cook for a further 10 minutes or until heated through.
Turn off the crock pot and open the lid. Stir the chicken soup well before serving. Ladle into soup bowls. Garnish each bowl with apple slices and fresh thyme sprigs.
Crock Pot Chicken Wild Rice Soup Recipe
- 1 pound (480 g) boneless and skinless chicken thighs
- 1/2 pound (240 g) package frozen sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups (750 ml) low-sodium chicken broth
- 1 cup (250 ml) heavy (double) cream
- 1½ cups (375 ml) uncooked wild rice
- 1 large carrot, peeled and chopped
In a 4-6 -quart (4-6 L) crock pot, combine all ingredients, except heavy cream and rice. Stir well.
Cover the pot and cook on low-heat setting for 6-8 hours or until chicken is cooked through.
Open the lid and, using a spatula, gently break the chicken apart into bite-sized chunks. Stir in heavy cream and wild rice.
Cover crock pot, increase heat to high, and cook for a further 1-1½ hours or until rice is tender.