Slow cooker chicken wild rice soup
Nutty wild rice, tender chicken and vegetables in a creamy, herby broth that cooks itself while you’re out.
- 450 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $2.49 a serving
- 360 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup wild rice blend, rinsed
- 1½ lb chicken breasts
- 1 can cream of chicken soup
- 6 cups chicken broth
- 1 cup milk
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Each serving has about 360 calories, 32 g protein, 36 g carbs and 8 g fat, and costs about $2.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No chicken broth? Vegetable broth or bone broth works.
- No milk? Half-and-half works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the onion, carrots and celery, the garlic, and the wild rice in a strainer.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put the rice, vegetables and garlic in the slow cooker and lay the chicken breasts on top.
the cream of chicken soup, broth, thyme, salt and pepper together in a bowl and pour it over.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on LOW for 6 to 7 hours, until the rice is tender and some grains have split open.
Timer: 390 min
Lift out the chicken and check it: 165°F in the thickest part, or white with no pink inside. it with two forks and stir it back in.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Stir in the milk, cover and cook on HIGH for 15 minutes, until steaming.
Timer: 15 min
Taste for salt and serve with parsley. If it’s thicker than you like, stir in of broth.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Dolly’s tip: Wild rice keeps drinking broth in the fridge, so leftovers will be thick. That’s normal: thin them as you reheat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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