Crock-Pot Chicken Wild Rice Soup

Tarragon and garlic combine with rice in this creamy and comforting recipe for Crock-Pot Chicken Wild Rice Soup to give you a fresh and flavorful soup. A great cold weather meal or lunch with a sandwich.

Slow Cooker Chicken Wild Rice Soup

This soup was awesome!

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Crock-Pot Chicken Wild Rice Soup

Print Recipe Crock-Pot Chicken Wild Rice Soup

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6people

Ingredients

• 6 Oz. Long Grain And Wild Rice Mix (I box, I used Uncle Ben's brand)
• 1 Lb. Chicken Pieces
• 1/2 Lb. Mushrooms (Sliced)
• 1 Whole Onion (Chopped)
• 2 Cloves Garlic (Sliced super thin)
• 1 Tablespoon Vegetable Oil
• 29 Oz. Chicken Broth (2 (14.5 oz.) cans store bought or 3 1/3 cup homemade)
• 1/2 Teaspoon Tarragon (Dried)
• 1/4 Teaspoon Thyme (Dried)
• 12 Oz. Evaporated Milk (1 can)

Servings: people

Ingredients 6 Oz. Long Grain And Wild Rice Mix (I box, I used Uncle Ben's brand) 1 Lb. Chicken Pieces 1/2 Lb. Mushrooms (Sliced) 1 Whole Onion (Chopped) 2 Cloves Garlic (Sliced super thin) 1 Tablespoon Vegetable Oil 29 Oz. Chicken Broth (2 (14.5 oz.) cans store bought or 3 1/3 cup homemade) 1/2 Teaspoon Tarragon (Dried) 1/4 Teaspoon Thyme (Dried) 12 Oz. Evaporated Milk (1 can) Servings: people

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6people

Instructions

1. Fix Wild Rice according to the package.
2. In sauce pan, combine Oil, Onions, Mushrooms, Chicken and Garlic.
3. Cook Chicken until no longer red inside.
4. Place mixture in 6qt Crock-Pot with cooked wild rice.
5. Add broth, tarragon, and thyme to crock-pot mixture.
6. Stir.
7. Cook on low for 4 hours.
8. Add in evaporated milk.
9. Cook an additional 2 hours on low.

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