Slow Cooker Chicken & Wild Rice Soup
A generational favorite, this soup recipe is enjoyed most during the chilly winter months.
1 tablespoon olive oil or vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 onion, finely chopped
1 stalk celery, finely chopped
1 can (49-1/2 ounces) chicken broth
1/2 cup uncooked wild rice, rinsed
1 carrot, finely chopped
1 carton (8 ounces) sour cream
1/2 cup all-purpose flour
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, and celery. Cook, stirring occasionally, for about 5 to 6 minutes or until the chicken is just no longer pink.
Transfer the chicken mixture to a 4- to 6-quart slow-cooker. Stir in the chicken broth, wild rice, and carrot. Cover and cook on high for 4 to 6 hours or cook on Low for 9 to 10 hours. The soup is done when the chicken and rice are tender.
Combine the sour cream and flour in a small bowl. Stir into the hot soup. Continue to cook, stirring occasionally, for about 6 to 10 minutes or until the soup is thick, creamy, and thoroughly heated.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories312
-
Calories from Fat37%
-
Total Fat13g
-
Saturated Fat6g
-
Total Carbohydrate24g
-
Protein25g
-
Sugars5g
-
Cholesterol57mg
-
Dietary Fiber2g
-
Sodium1,103mg
-
- DAILY VALUE
-
Vitamin A34%
-
Vitamin C4%
-
Calcium7%
-
Iron8%
-
- DIETARY EXCHANGES
-
Starch/Bread1.5
-
Fat2
-
Vegetable1
-
Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-