Slow Cooker Wild Chicken and Wild Rice Soup
Created by Cameogirl on October 18, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 4-5h
- Recipe #6812
Ingredients
- 1 pound boneless skinless chicken breasts cut into cubes
- 1/2 cup uncooked wild rice, rinsed thoroughly
- 2 medium carrots, peeled and shredded
- 2 stalks celery, thinly sliced
- 1 large yellow onion, chopped
- 5 1/2 cups chicken broth
- 2 chicken flavored boullion (I recommend Maggi brand)
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- Toasted Slivered almonds for garnish is an option
How to Make
-
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.
Nutritional Facts
- 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