Slow Cooker Chicken And Wild Rice Soup Recipes
SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP
Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 4 quarts
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
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