Take it low and slow to enjoy the flavors of our Slow-Cooker Chicken and Wild Rice Soup recipe that takes just 15 minutes to get ready for the slow cooker.
What You Need
Original recipe yields 9 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup wild rice, uncooked
1 cup each chopped celery and onions
1 cup shredded carrots
3 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/4 cup flour
1/2 cup whipping cream
2 Tbsp. lite soy sauce
1 cup PLANTERS Sliced Almonds, toasted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
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Let's Make It
Place chicken in slow cooker lined with Reynolds Kitchens™ Slow Cooker Liner; top with rice and vegetables. Add broth; cover with lid.
Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 min.
Serve with fresh fruit and a side salad to round out the meal.
For added flavor and color, sprinkle with chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.