Tuesday, December 7, 2010

Creamy Chicken and Wild Rice Soup (slow cooker)

1 tbsp. butter
1/4 cup onion, chopped
1 cup (or half of a package)  sliced fresh mushrooms (any variety that you like)
2 large or 4 small teaspoons minced fresh garlic
2 (14 oz) cans chicken broth
1 cup rotisserie chicken, chopped
1/2 cup frozen whole kernel corn, thawed
1/2 cup uncooked wild rice
1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream

- Melt butter in a large skillet over medium-high heat. Add onion, cook 4 minutes or until almost  tender. Add mushrooms and garlic; cook 2 minutes.
- Combine mushroom mixture, broth, and next 5 ingredients in slow cooker.
- Cover and cook on LOW 5-6 hours or until rice is tender. Stir in whipping cream.

Makes approx. 6 cups.

Serve with  warm crusty bread.

Adapted from a Southern Living recipe.

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