CROCKPOT CHICKEN AND WILD RICE SOUP RECIPES

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CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE



Chicken Shiitake and Wild Rice Soup - Skinnytaste image

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 14

1 tbsp butter
1 small onion
1 tbsp flour
6 cups less-sodium chicken broth (Swanson)
3 cups water
2/3 cup chopped carrots
3 garlic cloves
2 celery stalks
14 oz boneless (skinless chicken thighs)
4.5 oz long grain rice & wild rice combo
1/2 cup brown rice
4 oz shiitake mushrooms (sliced)
2 tbsp light sour cream
salt and fresh pepper (to taste)

Steps:

  • Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  • Add flour and saute another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
  • Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
  • Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g

SLOW COOKER WILD RICE SOUP - KRISTINE'S KITCHEN



Slow Cooker Wild Rice Soup - Kristine's Kitchen image

A healthy wild rice soup recipe made with butternut squash, kale and white beans. This Slow Cooker Wild Rice Soup is a vegetarian and vegan crockpot soup recipe.

Provided by Kristine

Categories     Main Dish    Slow Cooker    Soup

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 13

1 medium onion (chopped)
1 cup wild rice or wild rice blend (uncooked) (the cook time listed on the package should be about 45 minutes, rinsed and drained)
1 medium butternut squash (peeled, seeded and cut into ¾-inch pieces (about 4 cups))
15 ounce can white beans (I used cannellini, rinsed and drained)
4 ribs celery (chopped)
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
6 cups low sodium vegetable broth
6 cups chopped kale (or fresh spinach, optional)

Steps:

  • Add all ingredients to the slow cooker except for the broth and kale.
  • Pour the broth into the slow cooker, and gently stir to combine.
  • Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
  • Remove the bay leaf.
  • Stir kale into soup. Serve.

Nutrition Facts : Calories 214 kcal, CarbohydrateContent 45 g, ProteinContent 10 g, SodiumContent 879 mg, FiberContent 5 g, SugarContent 4 g, ServingSize 1 serving

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