Taste of Home
Chicken & Vegetable Wild Rice Soup
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
YIELD: 8 servings (3 quarts).
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
Ingredients
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1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
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2 cups frozen corn (about 10 ounces), thawed
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1 package (6 ounces) long grain and wild rice mix
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1 medium sweet red pepper, finely chopped
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2 medium carrots, finely chopped
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1 medium leek (white portion only), finely chopped
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1 celery rib, finely chopped
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3 bacon strips, cooked and crumbled
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/2 teaspoon salt
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6 cups reduced-sodium chicken broth
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1/3 cup dry sherry or additional broth
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1 cup sour cream
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1 tablespoon all-purpose flour
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1 cup cut fresh asparagus (1-inch pieces)
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Chopped green onions, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/2 cups: 310 calories, 12g fat (5g saturated fat), 48mg cholesterol, 1060mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 19g protein.
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