Slow Cooker Chicken Wild Rice Soup

Chicken Wild Rice Soup

This hearty soup is the perfect dinner for a cold, winter night and it is quick and easy to prepare. A sauce is made just before serving to make it a cream soup but this step can be skipped for a lighter meal.

Ingredients

  • 1 cup long grain and wild rice blend, rinsed
  • 1 pound boneless, skinless chicken breast
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 8 cups low sodium chicken broth
  •  2 tablespoons low sodium seasoning blend (such as Mrs. Dash)
  • 3 tablespoons butter or margarine
  • 2 tablespoons olive oil
  •  ½ cup all-purpose flour
  • 2 cups low fat milk or milk substitute

Instructions

  • In a large slow cooker, place the rice, chicken, onion, celery, carrots, garlic, bay leaves, broth, and seasoning blend. Cook on low setting for 7-8 hours.
  • Remove the chicken breasts from the slow cooker and shred into bite sized pieces. Add back to the slow cooker.
  • In a small saucepan, melt the butter or margarine over medium heat. Stir in the olive oil. Sprinkle the flour over the butter/margarine and oil mixture and whisk for one minute. Whisk in the milk or milk substitute gradually until combined. When thickened, pour the sauce into the slow cooker and stir to combine. For a less creamy soup, you may skip this step.
  • Season with additional low sodium seasoning blend and pepper to taste.

    • Nutrition Facts

    Nutrition Facts: Calories 244, Total fat 8 grams, saturated fat 3 grams, trans fats 0 grams, cholesterol 36 mg, sodium 615 mg, potassium 201 mg, total carbohydrates 27 grams, dietary fiber 1 grams, sugars 5 grams, protein 14 grams

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