Slow-Cooker Creamy Chicken and Wild Rice Soup

by SundayPrepCo
Prep: 20m
Cook: 6h 30m
poultry
Slow-Cooker Creamy Chicken and Wild Rice Soup - Image

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Ingredients
Servings:8
1lbboneless skinless chicken thighs
2cupfrozen corn
6ozlong grain and wild rice mix
1sweet red pepper
2carrots
1leek
1celery rib
3bacon strips
1tbspfresh thyme
1/2tspsalt
6cupreduced-sodium chicken broth
1/3cupdry sherry
1cupsour cream
1tbspall-purpose flour
1cupfresh asparagus
green onions
Nutrition Facts

Per serving

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Instructions
  1. 1

    Load the slow cooker

    Cut chicken thighs into 1-inch pieces. Finely chop the red pepper, carrots, leek (white portion only), and celery. Cook and crumble the bacon strips. Place the chicken, corn, rice mix (with seasoning packet), red pepper, carrots, leek, celery, bacon, thyme, salt, chicken broth, and sherry into a 5- or 6-quart slow cooker. Stir to combine.

  1. 2

    Cook on low

    Cover and cook on low until chicken is cooked through and vegetables are tender, 6 to 8 hours.

  2. 3

    Finish with sour cream and asparagus

    In a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the soup. Cut asparagus into 1-inch pieces and add to the pot. Cover and cook on high until the soup has thickened and the asparagus is tender, about 20 to 25 minutes. Serve topped with chopped green onions if desired.

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Slow-Cooker Creamy Chicken and Wild Rice Soup

Created by: SundayPrepCo

Prep Time: 20m
Cook Time: 6h 30m
Servings: 8

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 2 cup frozen corn
  • 6 oz long grain and wild rice mix
  • 1 sweet red pepper
  • 2 carrots
  • 1 leek
  • 1 celery rib
  • 3 bacon strips
  • 1 tbsp fresh thyme
  • 1/2 tsp salt
  • 6 cup reduced-sodium chicken broth
  • 1/3 cup dry sherry
  • 1 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 cup fresh asparagus
  • green onions

Instructions

  1. Load the slow cookerCut chicken thighs into 1-inch pieces. Finely chop the red pepper, carrots, leek (white portion only), and celery. Cook and crumble the bacon strips. Place the chicken, corn, rice mix (with seasoning packet), red pepper, carrots, leek, celery, bacon, thyme, salt, chicken broth, and sherry into a 5- or 6-quart slow cooker. Stir to combine.
  2. Cook on lowCover and cook on low until chicken is cooked through and vegetables are tender, 6 to 8 hours.
  3. Finish with sour cream and asparagusIn a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the soup. Cut asparagus into 1-inch pieces and add to the pot. Cover and cook on high until the soup has thickened and the asparagus is tender, about 20 to 25 minutes. Serve topped with chopped green onions if desired.

Notes & Tips

This is exactly the kind of soup that earns its spot in the weekly rotation. Makes a full 3 quarts — plenty to eat all week. Keeps in the fridge for 4 to 5 days in a sealed container; the wild rice will absorb more broth as it sits, so add a splash of chicken broth when reheating on the stovetop. Freezes well for up to 3 months — thaw overnight in the fridge and reheat over medium-low, stirring occasionally. If you skip the sherry, just use an equal amount of extra chicken broth. The flavors deepen overnight, so this is actually better on day two.