Slow Cooker Chicken and Wild Rice Soup
A creamy-tasting soup with no cream; the rice thickens the broth as it cooks.
Serves 6 · 15 minutes prep · 6 to 7 hours on low (or 3 to 4 on high)
Ingredients
• 1 lb boneless, skinless chicken breast
• 3/4 cup wild rice blend, rinsed (plain rice, not a seasoned mix)
• 3 carrots, diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups unsalted chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup low-fat (1%) milk
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley
• Juice of 1/2 lemon
Directions
1. Put the chicken, rice, carrots, celery, onion, garlic, broth, thyme, rosemary, bay leaves, pepper and salt in the slow cooker.
2. Cover and cook on low 6 to 7 hours or on high 3 to 4 hours, until the rice is tender.
3. Lift out the chicken, shred it with two forks and return it to the pot. Discard the bay leaves.
4. Whisk the cornstarch into the milk, stir it into the soup, and cook on high 15 minutes more, until slightly thickened.
5. Stir in the parsley and lemon juice just before serving.
Estimated per serving: 250 calories · 3 g fat · 230 mg sodium · 25 g protein