
Hey PBF’ers! Welcome back from all the Christmas festivities! I hope you all enjoyed some time with family and friends and enjoyed some delicious food. If you’re anything like me, you probably overindulged and are feeling a bit fluffy right now. That’s okay…no need to hop on a juice cleanse fad diet, I promise. Let’s just get back to eating food to fuel our bodies, like this Slow Cooker Chicken and Wild Rice Soup.

I love a soup that’s packed with protein and veggies so it fills me up and leaves me feeling satisfied. It seems like so many soups are just a lot of broth (like many chicken noodles) or a lot of fat (like many bisques and creamy soups), and they leave you wanting something more. Instead, I’d rather make my soup a full meal, especially in this cold weather!
Enjoy warming up and getting back on track with this easy slow cooker classic.

Slow Cooker Chicken and Wild Rice Soup
Ingredients
- 1 1/4 lb raw chicken breast
- 2/3 cup Lundberg Organic Wild Rice Blend, (270 grams)
- 10 oz baby bella mushrooms, sliced
- 10 oz frozen, chopped spinach, thawed and excess water squeezed out with a paper towel
- 1 cup yellow onion, chopped, (150 grams)
- 1 cup celery, sliced, (180 grams)
- 1 cup carrot, sliced, (165 grams)
- 32 oz no salt added chicken stock
- 11 oz HEB Organics Cream of Chicken Condensed Soup
- 4 oz dry white wine, (I used Sauvignon Blanc)
- 4 cloves garlic, minced
- 1/2 tbsp butter
- 2 tsp Flavor God Garlic Lover’s Seasoning
- 1 tsp Flavor God Everything Seasoning
- 1/2 tsp thyme
- 1/2 tsp ground mustard
- 1/4 tsp Oh My Spice! Lemon Pepper Seasoning
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper. Add bay leaves.
- Top chicken with minced garlic, onion, celery, and carrots. Pour chicken stock and condensed soup over vegetables.
- Cook on low for 5 1/2 hours. Remove chicken and shred with 2 forks, then return to slow cooker.
- Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.
- During the final 5-10 minutes of cooking, add spinach. Then, heat a skillet over medium high heat and add butter. Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes. Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened. Add to slow cooker.
- Serve soup with fresh parsley and lemon juice, if desired.
Nutrition Information


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