Chicken And Wild Rice Soup

A wholesome and comforting slow-cooked soup featuring tender chicken, wild rice, and a medley of fresh and frozen vegetables simmered in savory broth with herbs.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1½ cups chopped cabbage

½ cup chopped leeks

1 14.5-ounce can diced tomatoes, undrained

1 medium onion, chopped

1 cup chopped carrots

1 cup chopped celery

½ cup wild rice

1 bay leaf

1½ teaspoons fresh thyme or ½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 boneless, skinless chicken breasts (about 1¼ pounds total)

6 cups chicken broth

1 cup frozen edamame

1 cup frozen cut green beans

1 cup frozen corn

Directions

In a 4- or 5-quart slow cooker combine cabbage, leeks, tomatoes, onion, carrots, celery, wild rice, bay leaf, thyme, salt and pepper. Place chicken breasts on top of vegetable mixture. Pour in broth. Cover and cook on high heat setting for 4 to 5 hours or low heat for 8 to 9 hours.
Remove chicken; stir in edamame, green beans and corn. Use 2 forks to shred chicken into bite-size pieces. Return chicken to slow cooker. Cover and cook on high heat setting for 20 to 30 minutes more or until frozen vegetables are tender.