Slow Cooker Chicken Wild Rice Soup.
This filling, hearty, slow cooker chicken wild rice soup is the perfect thing to make on a cold day. It's comforting and delicious, plus it's gluten free and allergy friendly.
Ingredients
- ½ Tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 3 carrots peeled and sliced into coins
- 1 sweet onion chopped
- 3 stalks celery chopped
- 1 cup white button mushrooms sliced
- 56 ounces low sodium chicken broth
- 1 cup wild rice blend
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 2 Tablespoons vegan buttery spread
- 2 Tablespoons corn starch
- ⅓ cup non-dairy milk
Instructions
- Turn a 4 quart or larger slow cooker on high. Add the olive oil, sliced carrots, celery, onions, and mushrooms.
- Add the chicken, rice, broth, and seasonings. Make sure the rice is covered with broth.
- Cook on high for 4 hours. or on low for 6 hours.
- Open the slow cooker and shred the chicken with a fork, it should fall apart easily. Add the vegan buttery spread.
- Combine the corn starch and non-dairy milk in a small jar with a lid, Shake well. Pour into the soup and stir, then let the soup continue to cook for about 10 minutes to thicken.
- Season with more salt and pepper before serving if desired.
Notes
Store leftovers in the refrigerator for 3-4 days.
You can freeze leftover soup if you like. Store in single serving, freezer safe containers. You can store the soup in the freezer for up to 3 months.
Nutrition
Calories: 238kcalCarbohydrates: 26gProtein: 20gFat: 6gSaturated Fat: 1gCholesterol: 36mgSodium: 477mgPotassium: 688mgFiber: 3gSugar: 5gVitamin A: 4078IUVitamin C: 5mgCalcium: 51mgIron: 1mg
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