Chicken and Wild Rice Soup

Lately we’ve been having some off days weather wise. Of course it is New England so I should expect anything. It’s also still spring, which is typically rainy. I get that rain is good but I’m ready for sunny days to stick around for a while. We seem to get bursts of nice weather and then the temps drop 20 or 30 degrees. These wet, colder than norm days have given me the opportunity to try out another slow cooker recipe. Because really, who wants to eat a hot soup dish on a warm sunny day unless you’re sick? I’ll take advantage of these days as much as I can, if at least to prepare for dreary days and the cold winter days that will eventually rear it’s ugly head once again. Okay, plenty of time before that happens but still… it’s good to plan. At least I think so.

One of these days I have every intention of making a full blown almost from scratch chicken noodle soup. I imagine a lot more will go into a soup like that. Much prep work and far more ingredients. This on the otherhand is remarkably easy and requires very few ingredients. Simple is good especially when the final product is tasty. This particular soup has a thicker than usual consistency. The thickness comes from the amount of rice which you can add more or less of. Spice it up more or leave it be. It’s so simple and delicious you really can’t go wrong with this quick fix… and walk away, dish.

Chicken and Wild Rice Soup

Ingredients:

  • 3 C water
  • 1 3/4 C chicken broth
  • 1 10.75oz can condensed cream of chicken soup
  • 3/4 C wild rice, uncooked
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 3 C chicken cubes
  • 2 C baby spinach

Directions:

In a slow cooker, combine water, chicken broth, soup, uncooked wild rice, thyme and pepper. Stir with a large slotted spoon or whisk. Cover and cook on high for 4 hours or low for 8. I used 1 box of near east garlic and herb wild rice. I believe it gave me closer to a cups worth of rice, but what are you going to do with 1/4 cup of lonely rice? I didn't want to throw it out, so I just did the full box. Feel free to limit yourself to 3/4 cup of rice if you wish.

Prior to the 4 or 8 hours, cook and cube chicken into bite size pieces. When you have 30 minutes remaining, carefully transfer chicken to slow cooker using a slotted spoon. Stir soup well. Cover and cook for the remaining 30 minutes.

Meanwhile, shred 2 cups of baby spinach. Just before serving, sprinkle spinach over soup and stir to combine. Serve warm.

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4 Responses to “Chicken and Wild Rice Soup”

  1. #
    1
    julia — May 27, 2010 at 5:01 pm

    Rarely do I see things on food blogs and think, “Oh, my husband would totally like that.” He would LOVE this. This is a keeper and how random I already have all the ingredients at home.

  2. #
    2
    Tanis — July 2, 2016 at 5:29 pm

    I’m under 30 and recently had all my teeth taken out (don’t ask… but I’m getting dentures soon, and I know a few people who had the same thing done) but this has led to the issue of “what can I eat?” since I don’t have dentures yet. So I bought a 2.5 quart slow cooker (I can adjust most recipes for it) and this soup was basically saying “MAKE ME!” so it’s on my list to make. I’ll have to shred the chicken so what I’ll do is cook it whole in the slow cooker, and shred it into little tiny pieces afterwards so it’s easier to eat. Thank you so much for your vast collection of slow cooker recipes, I can adjust a lot of them to my dietary needs and will probably become favourites for now on.

    • Rachel — July 5th, 2016 @ 7:41 am

      Best of luck with your adjustment. I hope you enjoyed the soup! :)

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