After having luck with chicken noodle soup, today I was ready to try my hand at making another soup -- this time putting my slow cooker to use to make a chicken and wild rice recipe. The slow cooker is definitely the lazy-cook's friend -- all that's required to make this soup is to chop a few veggies, toss in some chicken, and add in a few seasonings. Turn the slow cooker on, put the lid on, and walk away. Six or so hours later, dinner's ready! That's my kind of cooking.
Slow Cooker Chicken and Wild Rice Soup (printer-friendly version)
makes 4-6 servings
4 boneless skinless chicken thighs, cut into ~1" cubes
4 cups low-sodium vegetable broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup thinly-sliced leek (white and light green parts only)
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
3/4 teaspoon ground black pepper
2 bay leaves (remove before serving)
3/4 cup wild rice, rinsed
makes 4-6 servings
4 boneless skinless chicken thighs, cut into ~1" cubes
4 cups low-sodium vegetable broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 cup chopped parsnips
1/2 cup thinly-sliced leek (white and light green parts only)
2 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
3/4 teaspoon ground black pepper
2 bay leaves (remove before serving)
3/4 cup wild rice, rinsed
1/2 teaspoon sea salt
1. Add all of the ingredients except the wild rice into a 4-quart slow cooker bowl.
2. Cook on low for 8 hours or on high for 4 hours. After the initial cooking time is complete, stir in the wild rice and cook an additional 2 hours, or until the rice is tender.
3. Before serving, shred the chicken with a fork if necessary.
4. Serve immediately. Refrigerate or freeze any leftovers in an airtight container.
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