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The Kitchen Table

Slow Cooker Cream of WIld Rice Soup

15 years ago

I made this with boneless breasts cut into chunks and added more half and half in the end so it wasn't too thick. This is good and so easy and since its starting to be soup weather just thought I'd share.

Slow Cooker Creamy Chicken and Wild Rice Soup

> Take 15 minutes to toss 7 easy ingredients into a slow cooker, and

> you'll have a warm and delicious soup to satisfy hungry appetites.

>
> Prep Time:15 min

> Start to Finish:7 hr 45 min

> Makes:8 servings

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> Rate/Review Recipe

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> 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch

> pieces

> 1/2 cup uncooked wild rice

> 1/4 cup fresh or frozen chopped onions

> 2 cans (10 3/4 oz each) condensed cream of potato soup

> 1 can (14 oz) roasted garlic-seasoned chicken broth

> 2 cups frozen sliced carrots

> 1 cup half-and-half

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>

> 1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix

> wild rice, onions, soup, broth and carrots; pour over chicken.

> 2. Cover; cook on Low heat setting 7 to 8 hours.

> 3. Stir in half-and-half. Increase heat setting to High. Cover; cook

> 15 to 30 minutes longer or until hot.

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> --------------------------------------------------------------------------------

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> Nutrition Information

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>

> 1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated

> Fat

> 4 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate

> 23g (Dietary Fiber 2g, Sugars 4g); Protein 17g Percent Daily Value*:

> Vitamin

> A 110%; Vitamin C 4%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 0 Other

> Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1 1/2

> *Percent Daily Values are based on a 2,000 calorie diet.

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> Health Twist

> Love this soup but want to trim the fat and calories? Reduce the

> calories to 230 and the fat to 7 grams per serving by using a 12-ounce can

> of evaporated fat-free milk instead of the half-and-half.

> Substitution

> If you prefer, use 1 pound of boneless skinless chicken breasts for

> the thighs. And if your chicken broth doesn't have roasted garlic, just

> stir

> 1/4 teaspoon garlic powder into regular chicken broth.

>

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Comments (3)

nodakgal
Original Author
15 years ago
Here is another that I think Lynda (Bunnylover) shared and is good!

Cheesy Ham Chowder
10 bacon strips
1 large onion, chopped
1 cup diced carrots
3 TBSP flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 oz) whole kernel corn
2 tsp chicken bouillon granules
3 cups shredded cheddar cheese
2 cups fully cooked ham

In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon.

*****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****
nodakgal
Original Author
15 years ago
This one is easy and quick! I have used the canned Chicken also to make it even quicker!
Chicken Tortilla SOup
1 cup cooked chicken
1/2 cup chopped onion
1 pkg taco seasoning
1 4oz can chopped green chilies
26 oz can cream of chicken soup
1 can Fiesta Nacho Cheese soup
4 cups water and 1 tablespoon or so of chicken soup base
15oz can chopped tomatoes and juice
1 stalk chopped celery
Jalapeno's if desired

Saute chicken,onion and celery. (if I use canned chicken I wait til the veggies are soft and then add it the last minute) Add other ingredients, except cheese soup. Simmer 1/2 hour. Add cheese soup and simmer til blended. Serve topped with crushed tortilla chips and shredded cheese in each bowl.
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LindaC, it's all in what you're comfortable with. Remember, I'm the person who has had a couple of house fires and so I don't ever light a fire in the fireplace and I refuse to burn candles. It's my own particular phobia... I do have an old Presto pressure cooker which I don't use a lot but I really like it for certain thins. Elery uses it to make beans, I'd prefer to just dump mine in the crockpot in the morning. I do use it to make chop suey for Ashley, even slightly tough round comes out fork tender. I don't like taditional chili in the crockpot, the ground beef "overcooks". I am a huge consumer of vegetables, though, and sometimes make a vegetarian chili that's delicious. Plus, like Chase, it gets used as a "warming" device for office potlucks, to keep soup warm and even to make oatmeal because I'm not a morning person and would never make oatmeal before I go to work, and I detest the instant stuff. Annie
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Well, if all that's in the soup is potatoes, onions, carrots and water, I think most the flavor is going to be added via the soup, so you'd better go for it. However, I think it's going to taste like a can of soup with some vegetables added. As long as your family likes that, it's all good. It would be faster, though, to just cook the vegetables on the stovetop and stir in the can of soup. You still have prep time for the vegetables so aren't saving anything there and it's only 20 minutes or so for the vegetables to cook. I also live "in the boonies" in Michigan, but I always basic ingredients. I learned when the kids were still at home that it's the only way to guarantee a meal when necessary, keep a well stocked pantry! Annie
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Comments (7)
Beef vegetable and barley and homemade Tomato are DH's favorites. I just made chili last night for him to eat when I was gone with DS to pick up Maddie. We both like homemade Ham soup with the ham bone. Cheesy Cauliflower I wonder if I got that from Chubby Rat? Of course Haley's Taco soup is a winner here too! I love homemade Potato soup, DH isn't crazy about it. A few weeks ago I made this Cream of Wild Rice soup in the slow cooker and it was good, DD made it and they liked it too. It was quick. I used a chicken breast or two diced up instead of thighs and I poured more evaporated milk into it to thin it a little more when I ran out of half and half. Slow Cooker Cream of Wild Rice Soup 1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces 1/2 cup uncooked wild rice 1/4 cup fresh or frozen chopped onions 2 cans (10 3/4 oz each) condensed cream of potato soup 1 can (14 oz) roasted garlic-seasoned chicken broth 2 cups frozen sliced carrots 1 cup half-and-half Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
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Comments (1)
Saw a recipe for chicken wild rice soup, at Allrecipes, and one comment was: It freeezes well!
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dirt_yfingernails
15 years ago
They all sound so good! I love soups this time of year. Hmmmm, and I do have some wild rice in the cupboard. Guess that could be my next soup to make.

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