Chicken Wild Rice Soup
Ingredients
Vegetables
-
3
medium
carrots, peeled and diced
-
3
medium
celery stalks, diced
-
1
small
russet potato, peeled and diced
-
½
medium
yellow onion, diced
Seasonings
-
2
teaspoons
poultry seasoning
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Main Ingredients
-
1
cup
uncooked wild rice
-
1½
pounds
boneless skinless chicken breasts
-
5 to 6
cups
low-sodium chicken stock
-
2
tablespoons
unsalted butter
-
⅓
cup
all-purpose flour
-
2¾
cups
2% milk
Instructions
- Coat the slow cooker with nonstick spray and heat olive oil in a pan.
- Cook the carrots, celery, potato, and onion until softened.
- Stir in the poultry seasoning, salt, and pepper, then transfer to the slow cooker.
- Rinse the wild rice and add it to the slow cooker with the vegetables.
- Place the chicken breasts on top and pour in 4 cups of chicken stock.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 2½ to 3½ hours.
- Shred the chicken once cooked and return it to the slow cooker.
- Melt butter in a saucepan, whisk in flour, then slowly add milk and cook until thickened.
- Pour the milk mixture into the slow cooker, stir to combine, and adjust consistency with additional stock if needed.
Nutrition Facts (estimated)
Servings
8
Calories
355
Total fat
9g
Total carbohydrates
40g
Total protein
30g
Sodium
20mg
Cholesterol
68mg
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