Tuesday, January 22, 2013

Chicken and Wild Rice Soup {Crock Pot!}

I recently had this soup at someone's house for lunch and everyone agreed that it.was.delicious!  And we alllllll asked for the recipe, especially since it was served out of a crock pot!  The hostess found the recipe here.  I made it and kind of tweaked it a bit...

1 tablespoon olive oil
3 celery stalks, chopped
1 medium onion, chopped
1 (8 oz.) package mushrooms
2 teaspoons minced garlic
4 (14 oz.) cans chicken broth
3 chicken breasts
1 1/2 cups frozen corn
1 (8 oz.) can sliced water chestnuts, drained *I am not a fan, so I omitted these*
2 cups cooked brown rice *I used leftover rice*
2 cups whipping cream
optional garnish: toasted slivered almonds

Add olive oil to large skillet on medium heat.  Cook celery and onion, then add in mushrooms, and garlic.  Cook until softened.  Combine this mixture, chicken broth, chicken breasts, frozen corn, and water chestnuts in crock pot, cover, and cook for about 6 hours or until chicken cooked through.  Uncover and shred chicken.  Stir in cooked rice and whipping cream.  Cover and cook to warm newly added ingredients.  Garnish if you wish.

This is delicious....both the smell of it cooking and then once it lands in your belly.  Enjoy!    


  1. This looks so incredibly delicious and crockpot recipes are a joy in my house! :-) Thanks so much for linking up with "Try a New Recipe Tuesday." Hope you will be able to join us again soon.

  2. This soup looks really good!! Thanks so much for sharing it at Romance on a dime!!

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