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4 from 2 votes

Slow Cooker Chicken and Wild Rice Soup

Prep Time30 minutes
Cook Time6 hours 30 minutes
Total Time7 hours
Servings: 6 servings
Calories: 336kcal

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

Calories: 336kcal | Carbohydrates: 30g | Protein: 39g | Fat: 4g | Cholesterol: 65mg | Sodium: 711mg | Potassium: 618mg | Fiber: 5g | Sugar: 4g