Chicken and Wild Rice Soup
This is one of our favorite soups. It's easy to pull together too, so it's a win-win! In the winter, I often put the ingredients in a slow cooker just before bed. In the morning, I ladle it into thermoses for a delicious hot lunch. Please read notes below for options on broth and seasoning.
Slow Cooker Chicken and Wild Rice Soup
1 cup carrots, sliced (about 3 Large)
1 cup celery, sliced (about 3 Large Celery Ribs)
2 Quarts of Unsalted Chicken Broth, or water
1 Cup Wild Rice Blend
1-2 Cups Chicken, Cooked and diced or shredded
1 1/2 Tbsp. RealTaste Nurture Seasoning
3/4-1 tsp. Salt, or to taste
Add Onion, Carrots, Celery, Broth, and Wild Rice to a slow cooker.
Cook on low for 8 hours.
Add cooked chicken and heat until warmed through.
If you are using homemade broth, stored in glass quart jars, each quart jar of broth will not equal a full quart. Quart glass canning jars are generally 4 cups to the very top of the jar. If needed, you can use water, or vegetable broth to make up the remaining amount.
I often make my broth unsalted and unseasoned; however, if yours is salted, omit the salt in the recipe and salt to taste before serving.
If you're making soup from a homemade broth that has been seasoned, omit 1 1/2 Tbsp. RealTaste Nurture Seasoning and season to taste with Nurture, or seasoning of choice.
For best digestion and nutrition, soak rice in advance, following directions here. When using soaked rice, it will not absorb quite as much liquid. If you would like a thicker soup, you can decrease the broth by 1/2 - 1cup.
I use some of the chicken from a whole chicken that I prepare when doing my weekly 1 hour food prep, I also use the broth from that same preparation.
If you're packing soup for lunch, here's a tip to keep it hot longer; pour boiling water into a thermos, place a lid on it and let it sit for several minutes. Then pour out the water and add the soup.