Chicken and Wild Rice Soup
This recipe can also be made with turkey and I recommend using boneless skinless chicken thighs in this dish to enhance the recipe and because dark meat typically produces a juicier chicken in the crock pot.
This recipe is full of flavorful vegetables, chicken and the perfect wild rice blend this classic soup recipe is great for lunch and hearty enough for family dinner.
2 onions, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon olive oil
½ teaspoon of dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced into ¼ inch thick pieces
2 celery ribs, sliced into ¼ inch thick pieces
8 oz of corn kernels
2 bay leaves
2 lbs. boneless, skinless chicken thighs
1 cup long-grain and wild rice blend
2 tablespoons minced fresh parsley
2 tablespoons corn starch
2 tablespoons water
1 tablespoon sriracha
Place your onions, garlic, tomato paste, oil and thyme in a skillet and cook until your onions are tender
Then pour your onion mixture into your crock pot.
Next, add your broth, carrots, celery, corn, sriracha and bay leaves into your crock pot and then stir.
Sprinkle your chicken with pepper.
Then, place your seasoned chicken in your crock pot.
Cover and cook on low for 6-8 hours or on high for 5 hours.
Next, remove your chicken and shred with two forks and return to soup.
Then remove your bay leaves.
Next, add your rice your rice to your slow cooker.
Mix together your corn starch and water and add to slow cooker.
Cover and cook on high for 30-40 minutes (wait for your rice to be tender)
The to serve, sprinkle your parsley or cilantro, add pepper to taste and serve.