Minnesota Chicken Wild Rice Soup Recipe - Made In The Crockpot
This Minnesota classic with knock your socks off! Minnesota chicken wild rice soup made in a slow cooker is the real deal and it's so easy to make. Creamy, rich, satisfying and filled with texture, this will be a great addition to your dinner rotation!
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Servings: 8
Calories: 310kcal
Equipment
- Crock Pot
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 yellow onion chopped
- 2 cups celery sliced
- 2 cups carrots sliced
- 8 oz mushrooms sliced
- 1 tbsp seasoned salt
- 1 cup wild rice uncooked
- 48 oz chicken broth
- 2 cans cream of potato soup
- 3 cups chicken cooked, shredded (suggestion: pull meat from a Rotisserie chicken)
- 1 pint half and half
- 1/4 cup Italian parsley chopped, for topping
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic, onion, celery, carrots, mushrooms and seasoned salt. Mix well and cook for 5 minutes, or until veggies are soft and fragrant.
- In a large slow cooker, combine the vegetable mixture, wild rice, chicken broth and cream of potato soup. Mix well and cook on low heat for 8 hours or high heat for 4 hours.
- Thirty minutes before cooking time is up, add the cooked, shredded chicken and half and half. Mix well and cook for the remaining 30 minutes.
- Ladle into serving bowls and top with parsley!
Notes
- Top with slivered almonds for an added crunch and fresh sprinkling of black pepper.
- For an even easier meal, replace fresh veggies with canned or frozen.
- Add a couple bay leaves to your slow cooker before cooking for extra flavor.
Nutrition
Calories: 310kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 2062mg | Potassium: 611mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5915IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg
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