Chicken and Wild Rice Soup - Chicken Soup Recipe

                                         Chicken and Wild Rice Soup - Chicken Soup Recipe

Chicken and Wild Rice Soup - Chicken Soup Recipe Ingredients

4 chicken thighs, skin removed

1 large onion, chopped

2 stalks celery, chopped

½ cup wild rice, rinsed

1 (14.5-ounce can) whole peeled
tomatoes with juice (break up
tomatoes with wooden spoon)

1 (10.5-ounce) can vegetable broth

2 tablespoons chicken bouillon
granules

½ teaspoon dried basil

¼ teaspoon dried thyme

4 whole garlic cloves

1 bay leaf

1 (13.25-ounce) can mushroom stems
and pieces, drained

Salt and white pepper, to taste


Chicken and Wild Rice Soup - Chicken Soup Recipe Cooking Process

Combine all the ingredients (except
mushrooms) and 6 cups water in the
slow cooker. Cover with the lid and cook
on low for 8 hours, or until the chicken
is very tender and the rice is puff ed. Add
the mushrooms during the last hour
of cooking. Taste the soup and adjust
seasonings by adding salt and white
pepper. Before serving, remove the chicken
from the pot and shred; return the meat
to the pot. Remove and discard the bay
leaf. Serve.
Cook’s Note: For a creamy version of
this soup, omit the can of tomatoes. Use
chicken breasts rather than thighs. At the
end of cooking, stir in 1 to 2 cups halfand-
half to suit your taste.