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Slow-Cooker Chicken and Wild Rice Soup
with bell peppers / baguette

Active: 25 min Total: 7 hr 25 min
Creamy, savory and with chewy bites of wild rice, there is a satisfying balance of texture and flavor in this slow-cooker version of chicken and wild rice soup.
Smarts: Wild rice lends itself perfectly to the slow-cooker. The firm grains take a long time to cook, but will be chewy and tender after a few hours.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow-Cooker Chicken and Wild Rice Soup:
  • Onions, medium - 1/2 , chopped
  • Carrots - 1/2 lb , chopped
  • Celery - 1 rib , chopped
  • Bell peppers, any color - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Butter - 1 Tbsp
  • Chicken, boneless, skinless thighs - 1 lb (sub boneless, skinless breasts)
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Stock, chicken - 3 1/2 cups
  • Wild rice, uncooked - 1/2 cup
  • Evaporated milk, unsweetened (12oz / 255mL) - 1 can (sub regular milk, but the soup will be less creamy)
  • Flour (opt) - 1/4 cup
  • Baguette, small, for serving (opt) - 1 (sub any crusty bread)

Nutrition Facts

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Prep

  1. Onions / Carrots / Celery / Bell peppers / Garlic - Prep as directed. Combine onions, carrots and celery in one container. Store bell peppers and garlic in another container. (Can be done up to 5 days ahead)
  2. Saute mirepoix - Melt butter in a skillet over medium-high heat. Add onions, carrots and celery (mirepoix) with a pinch of salt. Saute until vegetables soften, 4 to 5 minutes. (Can be done up to 5 days ahead)
  3. Slow-cook soup - Combine onions, carrots, celery, bell peppers, garlic, chicken, Italian seasoning, salt, stock and wild rice in the bowl of a slow-cooker. Stir to make sure that rice is submerged in liquid. Cook on low 7 to 8 hours (3 to 4 hours on high).

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Make

  1. About 20 minutes before serving, transfer chicken to a cutting board and roughly chop. Return chicken to the slow-cooker.
  2. Pour evaporated milk into a microwave-safe bowl and heat in the microwave until it begins to bubble, 1-2 minutes. (Optional step: For a thicker soup, whisk flour into milk. A few small dry spots of flour may remain, but will dissolve into soup as it finishes cooking.) Add to soup. Turn slow-cooker on high and continue to cook soup for 20 minutes.
  3. Season soup with additional salt, if needed. Ladle into bowls and serve with bread on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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