Lightened Up Slow Cooker Chicken Wild Rice Soup1
Oh hi. Please, please tell me you’ve had chicken wild rice soup before? I asked Tony if he ever had it before and he said he hadn’t actually Heard about it. Like what? Have you been surviving in a cave? Are you currently my boyfriend?
But I asked some more people. And apparently it’s an extremely Minnesotan thing. You understand just big outdated creamy soups with rice and basic things such as chicken breast and carrots. Incidentally, did you know we also make tater tot sizzling dishes and egg bakes recipe for gluten free cheesecake crust vacations? Basically anything you could make right into a soup or even a casserole has real potential to be always a dinner champion in Minnesota.
But wild rice soup? This type of classic staple; it’s essentially at every salad pub or cafe. I’d contact it the clam chowder of Minnesota; we think it’s great very much.
I’ve always wanted to make a healthier edition of my favorite creamy wild rice soup and lastly was able to test this edition on Tony’s family members; they adored it! It tasted exactly like I remembered.
At first, I used to be nervous because We made it within the slow cooker. A) I typically don’t make a lot of things within the gradual cooker because I have time to enjoy foods immediately and B) gradual cookers intimidate me like no additional. Nevertheless his soup has increased my confidence to try out more recipes because it turned out SO So excellent!
The soup is creamy, rich (except it’s not!) and tastes like something you’d order from Panera Breads. Surprisingly you can have an entire portion at under 300 calories and overcome 20 grams of proteins in! Gotta like that.
4.0 from 1 reviews
Ingredients
2 celery ribs, chopped
1 teaspoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 pounds uncooked chicken breast, cut into bite size chunks
1 1/4 cups uncooked wild grain or wild grain blend
7 cups chicken breast broth, organic if desired
1/2 cup reduced fat sour cream
1/4 cup all-purpose flour
Instructions
Heat olive oil in a medium or huge skillet over moderate high temperature. Add garlic clove, onion, carrots and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and chicken seasoning) and prepare for 30 seconds much longer. Transfer to crock pot. Next add in uncooked chicken white meat chunks, wild grain and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
In regards to a half hour before you decide to are ready to serve the soup, mix sour cream and flour collectively in a little bowl with a fork. Switch gradual cooker to high and slowly add sour cream/flour blend; stir for a couple moments until well combined, after that place cover back on crock container and allow to prepare for 20 more minutes to permit soup to thicken up. Add sodium and pepper to taste before serving. We like providing ours with homemade multi-grain loaf of bread for dipping. Serves 8.
There are many methods for you to make this gluten totally free, but I suggest trying to displace the flour having a gluten free almost all purpose flour, or simply leaving away the flour all together and add the sour cream.
Don’t try this with greek yogurt! The flavor is really nearly the same, therefore please adhere to sour cream.
Jalesa Jones