Slow Cooker Chicken Wild Rice Soup

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Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 373kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken Wild Rice Soup

  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Extra-virgin olive oil
  • ½ stalk Celery sliced ¼ inch thick
  • 1 Carrot peeled and sliced ¼ inch thick
  • 1 clove Garlic finely chopped
  • ¼ cup Onion peeled and chopped
  • 4 cups Chicken broth
  • ¼ cup Wild rice (not quick-cooking)
  • 1 sprig Fresh rosemary
  • 1 sprig Fresh thyme finely chopped
  • 1 Bay leaves
  • 1 TBSP Lemon juice

Bread & Butter

  • 2 slices Whole wheat bread toasted if desired
  • 2 tsp Butter

Dessert

  • 6 Dates
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice if desired.
  • Add the chicken, olive oil, celery, carrot, garlic, onion, chicken broth, wild rice, rosemary, thyme, and bay leaves to the slow cooker.
  • Cover and cook on high for 3–4 hours or low for 6–8 hours,
  • Remove the bay leaves.
  • Serve the soup with bread spread with butter, cucumber water, and dates for dessert.

Nutrition

Calories: 373kcal | Carbohydrates: 40g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1955mg | Potassium: 910mg | Fiber: 4g | Sugar: 19g | Vitamin A: 5298IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg

Slow Cooker Chicken Wild Rice Soup

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 373 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken Wild Rice Soup

  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Extra-virgin olive oil
  • ½ stalk Celery sliced ¼ inch thick
  • 1 Carrot peeled and sliced ¼ inch thick
  • 1 clove Garlic finely chopped
  • ¼ cup Onion peeled and chopped
  • 4 cups Chicken broth
  • ¼ cup Wild rice (not quick-cooking)
  • 1 sprig Fresh rosemary
  • 1 sprig Fresh thyme finely chopped
  • 1 Bay leaves
  • 1 TBSP Lemon juice

Bread & Butter

  • 2 slices Whole wheat bread toasted if desired
  • 2 tsp Butter

Dessert

  • 6 Dates

Instructions
 

  • Prepare all ingredients as listed above.
  • Place the cucumber slices in a pitcher with the water and refrigerate to infuse. Serve over ice if desired.
  • Add the chicken, olive oil, celery, carrot, garlic, onion, chicken broth, wild rice, rosemary, thyme, and bay leaves to the slow cooker.
  • Cover and cook on high for 3–4 hours or low for 6–8 hours,
  • Remove the bay leaves.
  • Serve the soup with bread spread with butter, cucumber water, and dates for dessert.

Nutrition

Calories: 373kcalCarbohydrates: 40gProtein: 31gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 93mgSodium: 1955mgPotassium: 910mgFiber: 4gSugar: 19gVitamin A: 5298IUVitamin C: 9mgCalcium: 71mgIron: 2mg
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