|Chicken Wild Rice Soup in a Slow Cooker|
Coming home to a crock-pot full of hot steamy soup is the perfect antidote for hours spent out in the cold. We all know that chicken, vegetables and rice is a delicious combination, but when you sub-in wild rice the flavor instantly changes. Wild rice is toothy, earthy and nut-like and holds up wonderfully in soups and salads. The only bad thing about this ingredient is the price that I paid, a whopping 5.99 a pound.
This recipe highlights some of the reasons we all love our slow cookers. The big one for me is having a meal that tastes like I have been standing over a hot stove all day long and an added bonus of a kitchen that smells wonderful…..
Chicken Wild Rice Soup in a Slow Cooker
- 1 1/2 pounds boneless skinless chicken breasts
- salt and pepper, to taste
- 6 cups organic chicken stock
- 3/4 cup wild rice
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 8 sprigs fresh thyme
- 2 small sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 cup half and half
- 2 tablespoons chopped fresh parsley
- Season both sides of chicken with salt and pepper, place into a slow cooker.
- Add in chicken stock, wild rice, garlic, onion, carrots, celery and all the herbs except the parsley. Cover and cook on low heat for 5-6 hours.
- In a medium-sized skillet add olive oil and then mushrooms, sauté until liquid is released. Continue cooking the mushrooms over medium heat, stirring occasionally until liquid has evaporated add wine and sauté until moisture has evaporated. Add to crock pot last hour of cooking time.
- When soup is ready, remove chicken and shred with 2 forks.
- Stir chicken and half and half into the pot. Add parsley. Taste, if needed add more salt and pepper.
- To serve: scoop into bowls and enjoy with a slice of hot crusty bread.