Lightened-Up Slow Cooker Chicken Wild Rice Soup
The recipe Lightened-Up Slow Cooker Chicken Wild Rice Soup can be made in approximately 6 hours and 20 minutes. This soup has 270 calories, 22g of protein, and 4g of fat per serving. This recipe serves 8 and costs $1.72 per serving. This recipe from Ambitious Kitchen requires white onion, celery, dried thyme, and olive oil. It is perfect for Autumn. 400 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. If you like this recipe, you might also like recipes such as Slow Cooker Chicken and Wild Rice Soup, Slow Cooker Chicken and Wild Rice Soup, and Slow Cooker Chicken and Wild Rice Soup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 360 minutes
Ingredients:
1 cup sliced carrots (about 2-3 large carrots)
2 celery ribs, chopped
1 1/2 pounds uncooked chicken breast, cut into bite size chunks
7 cups chicken broth, organic if desired
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon poultry seasoning
1/2 cup reduced fat sour cream
1 1/4 cups uncooked wild rice or wild rice blend
salt and pepper, to taste
1 white onion, chopped
Equipment:
frying pan
slow cooker
bowl
Cooking instruction summary:
Heat olive oil in a medium or large skillet over medium high heat. Add garlic, onion, carrots and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 seconds longer. Transfer to crock pot. Next add in uncooked chicken breast chunks, wild rice and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hours.About a half hour before you are ready to serve the soup, mix sour cream and flour together in a small bowl with a fork. Turn slow cooker to high and slowly add in sour cream/flour mixture; stir for a few minutes until well combined, then place cover back on crock pot and allow to cook for 20 more minutes to allow soup to thicken up. Add salt and pepper to taste before serving. We like serving ours with homemade multi-grain bread for dipping. Serves 8.
Step by step:
1. Heat olive oil in a medium or large skillet over medium high heat.
2. Add garlic, onion, carrots and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 seconds longer.
3. Transfer to crock pot. Next add in uncooked chicken breast chunks, wild rice and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hours.About a half hour before you are ready to serve the soup, mix sour cream and flour together in a small bowl with a fork. Turn slow cooker to high and slowly add in sour cream/flour mixture; stir for a few minutes until well combined, then place cover back on crock pot and allow to cook for 20 more minutes to allow soup to thicken up.
4. Add salt and pepper to taste before serving. We like serving ours with homemade multi-grain bread for dipping.
5. Serves 8.
Nutrition Information:
covered percent of daily need
