Chicken and Wild Rice Soup

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Course Soup

Servings 8

Calories 270 kcal

Ingredients

  

• 2 tbsp olive oil
• 1½ lbs skinless, boneless chicken thighs
• 16 oz mushrooms sliced
• 32 oz chicken or vegetable broth
• 2 cups water
• 1½ cups leeks thinly sliced
• 1½ cups celery diced
• 2 large carrots diced
• ¾ cup uncooked Wild Rice rinsed
• ¾ tsp salt
• 12 oz silken tofu
• 1 cup milk
• ¼ cup flour
• 1 tbsp fresh thyme

Instructions

 

• Heat oil over medium-high heat in a 12-inch skillet. Cook chicken 6 minutes or until browned, turning once.
• In a 6 quart slow cooker, combine chicken, mushrooms, broth, water, leeks, celery, carrots, Wild Rice and salt. Cover and cook on low for 6 hours or high for 3 hours.
• Remove chicken from cooker and shred. Return chicken to slow cooker and turn heat to high.
• Blend tofu, milk, flour and thyme in a blender or food processor until smooth. Stir mixture into cooker. Cover and simmer for 30 minutes or until thick.

For a vegetarian meal, eliminate chicken and add a can of light red kidney beans.

Keyword Slow Cooker

Nutrition Notes

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