Chicken and Wild Rice Soup
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.
Notes
For a vegetarian meal, eliminate chicken and add a can of light red kidney beans.