Chicken & Vegetable Wild Rice Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 lb. chicken breasts, trimmed and cut into 1-inch pieces
  • 2 cups frozen corn, thawed
  • 1 pkg. (6oz) long grain and wild rice mix
  • 1 sweet red pepper, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium leek (white portion only), finely chopped
  • 1 celery rib, finely chopped
  • 3 bacon strips, cooked and crumbled
  • 1 tbsp. minced fresh thyme
  • 1/2 tsp salt
  • 6 cups chicken broth
  • 1/3 cup dry sherry
  • 1 cup sour cream
  • 1 tbsp. flour
  • 1 cup cut fresh asparagus (1-in pieces)
  • Chopped green onions

Directions

  1. Place the first 12 ingredients in slow cooker; stir to combine. Cook, covered, on LOW until chicken and veggies are tender, 6-8 hours.

  2. Mix sour cream and flour until smooth; stir into soup. Stir in the asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. Serve with green onions.

Email to a friend | Print this recipe | Back