05
Apr

Oh hi. Please, please inform me you’ve had chicken wild rice soup before? I asked Tony if he ever had it before and he said he hadn’t actually HEARD of it. Like what? Are you currently living in a cave? Have you been my boyfriend?

But I asked some more people. And evidently it’s a very Minnesotan thing. You understand just big previous creamy soups with rice and basic things like chicken breast and carrots. By the way, do you realize we also make tater tot hot meals and egg bakes for vacations? Basically whatever you can make into a soup or a casserole has real potential to be always a dinner winner in Minnesota.

But wild rice soup? This type of traditional staple; it’s basically at every salad pub or cafe. I’d contact it the clam chowder of Minnesota; we think it’s great very much.

I’ve always wanted to make a healthier version of the best creamy wild grain soup and finally could test this version on Tony’s family members; they enjoyed it! It tasted exactly like I remembered.

At first, I pigs feet Used As food to be nervous because We made it in the slow cooker. A) I typically don’t make many things in the sluggish cooker because I’ve time to enjoy foods immediately and B) sluggish cookers intimidate me like no additional. However his soup provides increased my confidence to try out even more recipes because it turned out SO So excellent!

The soup is creamy, rich (except it’s not!) and preferences like something you’d order from Panera Breads. Surprisingly you could have an entire providing for under 300 calorie consumption and get over 20 grams of protein in! Gotta love that.

4.0 from 1 reviews

Ingredients

2 celery ribs, chopped

1 teaspoon poultry seasoning

1 teaspoon dried oregano

1 teaspoon dried thyme

1 1/2 pounds uncooked chicken white meat, cut into bite size chunks

1 1/4 cups uncooked wild grain or wild rice blend

7 cups poultry broth, organic if desired

1/2 cup reduced fat sour cream

1/4 cup all-purpose flour

Instructions

Heat olive oil in a moderate or large skillet over medium high heat. Add garlic clove, onion, carrots and celery and saute for 6-8 minutes or until onions are softened; mix in seasoning (oregano, thyme and chicken seasoning) and prepare for 30 seconds much longer. Transfer to crock pot. Next add uncooked chicken breast chunks, wild grain and chicken broth. Cover and make on low for 6-7 hours or on high for 3-4 hours.

In regards to a half hour before you are ready to serve the soup, mix sour cream and flour together in a small bowl having a fork. Change sluggish cooker to high and slowly add sour cream/flour mix; stir for a few minutes until well mixed, after that place cover back on crock container and invite to cook for 20 more minutes to permit soup to thicken up. Add sodium and pepper to taste before portion. We like offering ours with homemade multi-grain loaf of bread for dipping. Serves 8.

There are several ways you can make this gluten totally free, but I suggest trying to replace the flour using a gluten totally free most purpose flour, or just leaving away the flour all together and just add the sour cream.

Don’t try out this with greek yogurt! The flavor is really not quite the same, therefore please stick to sour cream.

Jalesa Jones