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

Name: Slow-Cooker Chicken and Wild Rice Soup
Cook time: 445 min
Total time: 445 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1/2 lb Carrots, chopped; 1 rib Celery, chopped; 1/2 Bell peppers, any color, chopped; 2 cloves Garlic, chopped; 1 Tbsp Butter; 1 lb Chicken, boneless, skinless thighs (sub boneless, skinless breasts); 1 tsp Italian seasoning; 1/2 tsp Salt; 3 1/2 cups Stock, chicken; 1/2 cup Wild rice, uncooked; 1 can Evaporated milk, unsweetened (12oz / 255mL) (sub regular milk, but the soup will be less creamy); 1/4 cup Flour (opt); 1 Baguette, small, for serving (opt) (sub any crusty bread)

Active: 25 min Total: 7 hr 25 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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)

Prep

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)
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)
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

About 20 minutes before serving, transfer chicken to a cutting board and roughly chop. Return chicken to the slow-cooker.
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.
Season soup with additional salt, if needed. Ladle into bowls and serve with bread on the side. Enjoy!

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