CrockPot Chicken Wild Rice Soup
Ingredients
6 Ounces Long Grain And Wild Rice Mix
1 Tablespoon Extra Virgin Olive Oil
1 Pound Boneless Skinless Chicken Breasts (cut into bite sized pieces)
½ Pound Mushrooms (sliced)
2 Medium Carrots (peeled and diced)
1 Medium Yellow Onion (peeled and diced)
2 Cloves Garlic (peeled and minced)
29 Ounces Low-Sodium Chicken Broth
½ Teaspoon Dried Tarragon
¼ Teaspoon Dried Thyme
12 Ounces Evaporated Milk
Kosher Salt And Freshly Ground Black Pepper (to taste)
Directions
Cook the box of the wild rice blend according to the package directions on the stove-top or the microwave. Set aside.
In a large skillet on the stove-top heat the oil and then add the chicken, mushrooms, carrots, onion and garlic. Cook until the onions and garlic are fragrant and the chicken is cooked on the outside but still a little raw inside.
Place chicken mixture as well as the wild rice into a 6 quart or larger slow cooker.
Add the chicken broth, tarragon and thyme and stir to combine.
Cover and cook on LOW for 4 hours.
Open lid and stir in the can of evaporated milk.
Recover the slow cooker and cook for an additional 2 hours on LOW.
Taste soup and season with salt and pepper to your liking.
Ladle hot soup into bowls and enjoy!
