Previous
Slow Cooker Chicken Wild Rice Soup
This hearty whole-grain soup originated in Minnesota, where much of the wild rice sold in the United States is still grown and harvested entirely by hand. It will warm up a winter’s evening in the best possible way. True wild rice is a dark brown seed harvested from rice paddies around the United States or in other countries. Since rice from different sources cooks at different speeds, watch for the grains to just begin to crack open and show the white interior, not completely split open and curl inside out.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 8-10 1x
- Category: Soups
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped red onion
- 1 cup sliced carrots
- 2 cups coarsely chopped button mushrooms
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups chicken broth, low- sodium preferred
- 8 ounces wild rice
- 1 1/2 boneless, skinless chicken breasts, cooked and diced (about 1 1/2 cups)
- 1/2 teaspoon dry thyme Fresh parsely, for garnish
Instructions
- In a large skillet, melt the butter over medium-high heat. Add the onion and carrots and sauté for 2 minutes. Add the mushrooms and cook, stirring frequently, until the mushroom liquid evaporates and they begin to brown around the edges. Sprinkle the flour, salt, and pepper into the pan and stir for 1 minute. Add 2 cups of the broth and stir until the sauce begins to bubble and thicken.
- Spray the insert of a slow cooker with cooking spray. Transfer the mushroom mixture to a large slow cooker, add the wild rice, chicken, thyme, and the remaining 4 cups broth. Stir, cover, and cook for 6 hours on Low or for 3 hours on High. Taste and adjust the seasonings as necessary. Ladle into bowls, garnish with parsley, and serve.
Notes
- To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
