Chicken & Wild Rice Soup
Okay here it is… my TOP SECRET Chicken & Wild Rice Soup Recipe! Seriously, this is the BEST you will ever have! Nothing says fall like soup, and this soup is seriously DELICIOUS! It’s also SUPER EASY to make…oh and did I mention CROCKPOT FRIENDLY?! 🍲
- 3/4 cup uncooked wild rice blend (my favorite brand is Lundberg Wild Rice blend – you can find this at Charlie’s County Market)
- 1 cup chopped yellow onion (from about 1 small onion)
- 1 cup diced carrots (from 2 medium)
- 1 cup diced celery (from 2 – 3 stalks)
- 8 Tbsp butter, diced
- 1 clove garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1/2 tsp of each dried thyme, marjoram, sage and rosemary
- Himalayan Sea Salt, to taste
- Freshly ground black pepper, to taste
- 1 lb boneless skinless chicken breasts
- Urban Accents Heartland Pepper & Garlic seasoning blend
- 1/4 cup Milanese Gremolata Extra Virgin Olive Oil
- 1/2 cup Wild Mushroom & Sage Extra Virgin Olive Oil
- 1 Quart Half & Half
- 1 tsp lemon zest (or lemon juice)
Prepare rice according to directions listed on package (I LOVE my rice cooker). While the rice is cooking, place chicken in a baking dish and drizzle Milanese Gremolata Extra Virgin Olive Oil over the top. Season with Urban Accents Heartland Pepper & Garlic seasoning blend, Himalayan Sea Salt and freshly ground black pepper. Bake at 375 degrees for 30 minutes.
While the rice and chicken are cooking, heat 1/2 cup Wild Mushroom and Sage Extra Virgin Olive Oil over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, season with Urban Accents Heartland Pepper and Garlic seasoning blend. Add minced garlic during last 30 seconds of sauteing.
To crockpot, add chicken broth, thyme, marjoram, sage, rosemary and season with Himalayan Sea Salt and freshly ground black pepper to taste. Once chicken is done cooking, remove from oven; let cool and then cube. Increase the crockpot heat to medium-high, add chicken cubes, cooked rice, and onion/carrot/celery blend.
Pour in half & half and 8 Tbsp butter (you can also add what’s left of the remaining can of chicken broth). Stir in lemon zest and continue to cook on medium-high for one hour, then turn to low for an additional 3-4 hours.