Creamy Chicken Wild Rice Soup Recipe
Makes 10 cups
Ingredients
3 boneless, skinless chicken breasts (6-8 ounces each)
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
1 teaspoon dried thyme
½ teaspoon rosemary
2 bay leaves
1 pound bella or white sliced mushrooms
½ cup light cream or whole milk
salt and pepper to taste
Instructions
Season chicken with salt and pepper and put in a 6-qt slow cooker. Add chicken stock, rice, garlic, carrots, celery, thyme, rosemary, and bay leaves. Cook for low for 6-8 hours. 30 minutes before you are ready to serve the soup, add the mushrooms. Remove the cooked chicken from the pot and dice. Add the chicken back and ½ cup light cream. Serve immediately.
This soup is best not frozen (unless you wait until you thaw it to add the cream).
Nutrition Facts
For one cup = 178 calories, 3.4 g fat, 1.6 g saturated fat, 16.4 g carbohydrates, 2.6 g sugar, 20.8 g protein, 2.1 g fiber, 300 mg sodium, 2 Freestyle SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
