Lightened Up Slow Cooker Chicken Wild Rice Soup1

But I asked some more people. And evidently it’s a very Minnesotan thing. You understand just big older creamy soups with rice and basic things such as rooster and carrots. By the way, did you know we also make tater tot popular dishes and egg bakes for vacations? Basically anything you can make right into a soup or a casserole has real potential to be always a dinner winner in Minnesota.
But wild rice soup? Such a traditional staple; it’s essentially at every salad club or cafe. I would contact it the clam chowder of Minnesota; we think it’s great very much.
I’ve always wanted to make a healthier edition of the best creamy wild rice soup and lastly could test this edition on Tony’s family; they loved it! It tasted exactly like I remembered.
At first, I had been nervous because I made it within the slow cooker. A) I typically don’t make a lot of things in the gradual cooker because I have time to enjoy foods right away and B) sluggish cookers intimidate me like no other. Nevertheless his soup has increased my self-confidence to test out more recipes since it proved SO So excellent!
The soup is creamy, rich (except it’s not!) and preferences like something you’d order from Panera Breads. Surprisingly you could have an entire serving at under 300 calories and overcome 20 grams of protein in! Gotta love that.
4.0 from 1 reviews
2 celery ribs, chopped
1 teaspoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 pounds uncooked chicken white meat, cut into bite size chunks
1 1/4 cups uncooked wild grain or wild rice blend
7 cups rooster broth, organic if desired
1/2 cup low fat sour cream
1/4 cup all-purpose flour
Heat olive oil within a moderate or huge skillet over medium high heat. Add garlic, onion, carrots and celery and saute for 6-8 a few minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and prepare for 30 mere seconds much longer. Transfer to crock pot. Next add uncooked chicken breast chunks, wild rice and chicken broth. Cover and make on low for 6-7 hours or on high for 3-4 hours.
About a half hour before you decide to will be ready to serve the soup, mix sour cream and flour jointly in a small bowl using a fork. Convert slow cooker to high and slowly add in sour cream/flour mixture; stir for a few a few minutes until well mixed, then place cover back on crock pot and allow to prepare for 20 even more minutes to permit soup to thicken up. Add sodium and pepper to flavor before providing. We like portion ours with homemade multi-grain loaf of bread for dipping. Acts 8.
There are several ways you can make this gluten totally free, but I suggest trying to replace the flour with a gluten totally free all of the purpose flour, or just leaving away the flour altogether and add the sour cream.
Don’t try out this with greek yogurt! The taste is really not quite the same, so please stick to sour cream.
Jalesa Jones