Oh hi. Please, please inform me you’ve acquired chicken wild rice soup before? I asked Tony if he ever had it before and he stated he hadn’t also Heard about it. Like what? Are you currently surviving in a cave? Are you currently my boyfriend?
But then I asked a few more people. And evidently it’s a very Minnesotan thing. You understand just big outdated creamy soups with grain and basic things like chicken and carrots. By the way, do you realize we also make tater tot hot meals and egg bakes for vacations? Basically whatever you could make into a soup or a casserole has true potential to be always a dinner winner in Minnesota.
But wild rice soup? This type of traditional staple; it’s essentially at every salad bar or cafe. I would contact it the clam chowder of Minnesota; we think it’s great very much.
I’ve always wished to make a healthier edition of the best creamy wild rice soup and lastly could test this version on Tony’s family; they adored it! It tasted just like I remembered.
At first, I was nervous because We made it within the slow cooker. A) I typically don’t make a lot of things in the gradual cooker because I’ve the time to enjoy meals right away and B) slow cookers intimidate me like no other. However his soup provides increased my self-confidence to try out even more recipes since it turned out SO SO good!
The soup is creamy, rich (except it’s not!) and preferences like something you’d purchase from Panera Loaf of bread. If you adored this article therefore you would like to collect more info relating to stuffed zucchini boats goat cheese i implore you to visit our internet site. Surprisingly you can have an entire portion at under 300 calories and get over 20 grams of proteins in! Gotta love that.
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2 celery ribs, chopped
1 teaspoon chicken seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 pounds uncooked chicken white meat, cut into bite size chunks
1 1/4 cups uncooked wild rice or wild rice blend
7 cups poultry broth, organic if desired
1/2 cup reduced fat sour cream
1/4 cup all-purpose flour
Heat olive oil in a moderate or large skillet over medium high heat. Add garlic clove, onion, carrots and celery and saute for 6-8 mins or until onions are softened; mix in seasoning (oregano, thyme and poultry seasoning) and cook for 30 secs longer. Transfer to crock container. Next add uncooked chicken white meat chunks, wild grain and poultry broth. Cover and make on low for 6-7 hours or on high for 3-4 hours.
In regards to a half hour before you decide to will be ready to serve the soup, mix sour cream and flour jointly in a small bowl having a fork. Turn gradual cooker to high and gradually add in sour cream/flour mixture; stir for a couple moments until well mixed, then place cover back on crock container and invite to cook for 20 even more minutes to allow soup to thicken up. Add sodium and pepper to taste before providing. We like offering ours with homemade multi-grain loaf of bread for dipping. Acts 8.
There are many methods for you to make this gluten totally free, but I suggest trying to replace the flour with a gluten free all of the purpose flour, or simply leaving out the flour altogether and add the sour cream.
Don’t try out this with greek yogurt! The taste is really nearly the same, so please adhere to sour cream.