Chicken wild rice soup

Name: Chicken wild rice soup
Cuisine: Asian
Ingredients: 1 pound Boneless Skinless Chicken Breasts – cut into 1 ½’’ cubes; Kosher Salt & Ground Black Pepper to taste; 8 ounces Bacon - cooked & crumbled; 1 Cup Uncooked Wild Rice - rinsed*; 4 cloves Garlic – peeled & minced; 1 Parmesan Rind + ½ cup grated parmesan , plus more for garnish; 1 small Yellow Onion – peeled & diced; 2 large Carrots – peeled & diced; 2 large Stalks Celery – diced; 1 TBS Fresh Thyme Leaves , plus more for garnish; ½ tsp EACH: Dried Sage & Dried Rosemary; 5 -5 ½ Cups Low-Sodium Chicken Stock depending on desired thickness; 1 Cup Dry White Wine optional; 4 ounces Cream Cheese – at room temperature & cut into small cubes; 1 ½ Cups Half and Half *; ¼ Cup Cornstarch

7 steps

Updated at: Thu, 17 Aug 2023 07:38:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories3390 kcal (169%)

Total Fat194.1 g (277%)

Carbs204.5 g (79%)

Sugars40.8 g (45%)

Protein203 g (406%)

Sodium4637.2 mg (232%)

Fiber19 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundBoneless Skinless Chicken Breasts

cut into 1 1/2’’ cubes

8 ouncesBacon

1 CupWild Rice

4 clovesGarlic

½ cupparmesan

grated, plus more for garnish

1Yellow Onion

small, peeled & diced

2Carrots

large, peeled & diced

2Stalks Celery

large, diced

1 TBSFresh Thyme Leaves

plus more for garnish

½ tspDried Sage

EACH

Dried Rosemary

5 CupsLow-Sodium Chicken Stock

depending on desired thickness

1 CupDry White Wine

optional

4 ouncesCream Cheese

at room temperature & cut into small cubes

1.5 CupsHalf and Half

¼ cupcornstarch

Instructions

Step 1

Season chicken generously with salt and pepper. Place chicken in the bowl of a 6 quart slow cooker or crockpot.

Step 2

Add half of the bacon, rice, garlic, parmesan rind, onion, carrots, celery, thyme, sage, rosemary, stock and wine. Season with salt and pepper to taste and stir to combine.

Step 3

Cover and cook on HIGH for 2 ½ - 3 hours or LOW for 4 ½- 5 hours*. (Chicken and rice will continue to cook in next steps)

Step 4

Remove the lid. (Optional – remove and discard parmesan rind.) Add the cream cheese and grated parmesan to the slow cooker. In a large (2 or 4 cup) glass measuring cup, mix the cornstarch with the half and half. Add the mixture to the slow cooker and stir to combine.

Step 5

Cover and cook on HIGH for 30 minutes – 1 hour, or until the cream cheese is melted, the chicken is cooked and rice is tender.

Step 6

When the soup is done, stir in the remaining cooked bacon. Taste and adjust for seasoning with salt, pepper or additional half and half if you like a thinner soup.

Step 7

To serve: Divide the soup among bowls and garnish with fresh herbs and more grated parmesan. Enjoy!