Slow Cooker Creamy Chicken & Wild Rice Soup
If you read my newsletter last week you’ll know that I was taken down by the stomach flu and didn’t have the ability to type a sentence, let alone cook a speck of food. Luckily, that time is now behind me (seriously, thank god, because I never want to feel that awful again), and I’ve resumed naptime cooking and nourishing to the best of my ability. Over the weekend we had our first Nor’easter of the season which meant it was time for the slow cooker! And, given my recent recovery, I was excited to make something hearty and comforting for my crew.
I’ve been dying to make a lightened up creamy chicken soup for a while now because I’ve always loved the dish, but not the calories. I made it easy on myself and started with a rotisserie chicken, then added lots of flavorful ingredients from there. Instead of heavy cream I used milk, and I cut down on the cheese and salt. The result was the tasty dish which cooked all day, slowly, on the stovetop while we enjoyed watching the snow fall.
Ingredients
- 3 cups cooked wild rice (I used Trader Joe's wild rice*)
- 2 cups cooked chicken cut into small pieces (I bought a rotisserie chicken for this and used the carcass for stock)
- 1 14-ounce can light creamed corn
- 1 cup 2% milk
- 1 cup chicken broth
- 3 yellow potatoes, peeled and cut into small cubes, parboiled
- 1 cup shredded light Havarti or cheddar
- Salt and Pepper to taste
Instructions
- 1. Add the potatoes to a pot of water and bring to a boil. Boil for 10 minutes, drain and reserve.
- 2. Prepare the rice according to package directions. Drain and reserve.
- 3. Add the ingredients to the crock pot and cook on LOW for 8 hours, or HIGH for 4 hours. Serve it with crusty bread or lots of crackers.
- *If you don't have wild rice, brown rice or white rice are a nice substitute.
