Slow Cooker Chicken and Wild Rice Soup

Name: Slow Cooker Chicken and Wild Rice Soup
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 6 servings
Ingredients: 1 1/4 lb raw chicken breast; 2/3 cup Lundberg Organic Wild Rice Blend; 10 oz baby bella mushrooms, sliced; 10 oz frozen, chopped spinach; 1 cup yellow onion, chopped; 1 cup celery, sliced; 1 cup carrot, sliced; 32 oz no salt added chicken stock; 11 oz HEB Organics Cream of Chicken Condensed Soup; 4 oz dry white wine; 4 cloves garlic, minced; 1/2 tbsp butter; 2 tsp Flavor God Garlic Lover's Seasoning; 1 tsp Flavor God Everything Seasoning; 1/2 tsp thyme; 1/2 tsp ground mustard; 1/4 tsp Oh My Spice! Lemon Pepper Seasoning; 2 bay leaves; salt and pepper to taste

User Reviews

4.0

6 reviews

Good

Prep Time
30 mins
Cook Time
6 hrs 30 mins
Total Time
7 hrs
Servings
6 servings
Calories
336 kcal
Course
Main Course, Soup
Cuisine
American

Slow Cooker Chicken and Wild Rice Soup

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 1/4 lb raw chicken breast
2/3 cup Lundberg Organic Wild Rice Blend (270 grams)
10 oz baby bella mushrooms, sliced
10 oz frozen, chopped spinach thawed and excess water squeezed out with a paper towel
1 cup yellow onion, chopped (150 grams)
1 cup celery, sliced (180 grams)
1 cup carrot, sliced (165 grams)
32 oz no salt added chicken stock
11 oz HEB Organics Cream of Chicken Condensed Soup
4 oz dry white wine (I used Sauvignon Blanc)
4 cloves garlic, minced
1/2 tbsp butter
2 tsp Flavor God Garlic Lover's Seasoning
1 tsp Flavor God Everything Seasoning
1/2 tsp thyme
1/2 tsp ground mustard
1/4 tsp Oh My Spice! Lemon Pepper Seasoning
2 bay leaves
salt and pepper to taste

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Instructions

Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper. Add bay leaves.
Top chicken with minced garlic, onion, celery, and carrots. Pour chicken stock and condensed soup over vegetables.
Cook on low for 5 1/2 hours. Remove chicken and shred with 2 forks, then return to slow cooker.
Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.
During the final 5-10 minutes of cooking, add spinach. Then, heat a skillet over medium high heat and add butter. Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes. Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened. Add to slow cooker.
Serve soup with fresh parsley and lemon juice, if desired.

Nutrition Information

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Calories 336kcal (17%) Carbohydrates 30g (10%) Protein 39g (78%) Fat 4g (6%) Cholesterol 65mg (22%) Sodium 711mg (30%) Potassium 618mg (18%) Fiber 5g (20%) Sugar 4g (8%)