Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.
Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:
- Don’t like celery? Substitute carrots.
- Don’t like mushrooms? Omit them from the recipe.
- On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
- Short on time? Buy pre-sliced mushrooms.
- Like being thrifty? Make and use homemade stock.
- Too busy to cook during the week? Make this over the weekend and you can count on leftovers.
- ½ medium onion, diced
- 3 celery ribs, diced
- 6 to 8 ounces fresh mushrooms, sliced or diced
- 5 cloves garlic, minced
- 1 cup whole grain wild rice
- 1 pound raw boneless, skinless chicken breasts, cut into 1 inch chunks
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups chicken broth (or stock, homemade recommended)
- ½ cup heavy cream
- Optional topping: Toasted almonds
- In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
- Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).