Tuesday, August 19, 2014

Chicken and Wild Rice Slow Cooker Soup

Yumalish, quick and easy!



Chicken and Wild Rice Slow Cooker Soup
Serves: 8 - 10

Ingredients
  • ½ large onion, diced
  • 5 carrots, diced
  • 6 to 8 ounces fresh mushrooms, sliced or diced
  • 5 cloves garlic, minced
  • 1 cup whole grain wild rice
  • 1-2 cups cooked, shredded chicken
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups chicken broth (or stock, homemade recommended)
  • ½ cup heavy cream or half-and-half
  • Optional topping: Toasted almonds
Instructions
  1. In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
  2. Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).

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