Chicken & Vegetable Wild Rice Soup
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- chopped green onions optional
- 2 medium carrots finely chopped
- 1 package (6 ounces) long grain and wild rice mix
- 1 celery rib finely chopped
- 6 cups reduced-sodium chicken broth
- 1 medium sweet red pepper finely chopped
- 2 cups frozen corn (about 10 ounces) thawed
- 3 bacon strips cooked and crumbled
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 cup cut fresh asparagus (1-inch pieces)
- 1 pound boneless skinless chicken thighs, trimmed and cut
- 1 medium leek (white portion only) finely chopped
- 1/3 cup dry sherry or additional broth
- Carbohydrate 4.905780105254 g
- Cholesterol 15.5493750071089 mg
- Fat 7.41603349177474 g
- Fiber 0.846846334378056 g
- Protein 4.72056328182732 g
- Saturated Fat 3.1982872409456 g
- Serving Size 1 1 servings (3 quarts). (305g)
- Sodium 539.627302096126 mg
- Sugar 4.05893377087594 g
- Trans Fat 0.699397083447323 g
- Calories 105 calories
Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.
