Slow Cooker Wild Chicken and Wild Rice Soup
"This creamy version of soup is so easy and devoured every time I serve it. I have served it for Holidays many times because it's so fast and requires little of my time while I'm busy with other holiday dishes. Perfect for any cold Fall Day. I always double this recipe."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (303.4 g)
- Calories 328.7
- Total Fat - 20 g
- Saturated Fat - 8.6 g
- Cholesterol - 66.9 mg
- Sodium - 453.3 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 3 g
- Sugars - 3.8 g
- Protein - 16 g
- Calcium - 76.9 mg
- Iron - 1.3 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large (6 quart slow cooker), combine all ingredients with the exception of the heavy cream and flour. Cover and cook on the LOW heat setting for 4-5 hours until chicken is thoroughly cooked and rice is tender. Just before serving, combine the heavy cream and the flour. Slowly stir the cream mixture into the soup. Cook and stir constantly for 5 minutes or until mixture is slighly thickened.
Tips
No special items needed.
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