Oh hi. Please, please inform me you’ve had chicken wild grain soup before? I asked Tony if he ever had it before and he stated he hadn’t even HEARD of it. Like what? Have you been surviving in a cave? Are you my boyfriend?

But I asked a few more people. And evidently it’s an extremely Minnesotan thing. You understand just big previous creamy soups with rice and basic things such as poultry and carrots. By the way, did you know we also make tater tot warm dishes and egg bakes for vacations? Basically anything you could make right into a soup or even a casserole has real potential to be always a dinner winner in Minnesota.
But wild grain soup? This type of classic staple; it’s essentially at every salad pub 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 was able to test this edition on Tony’s family; they liked it! It tasted exactly like I remembered.
At first, I was nervous because I made it in the slow cooker. A) I typically don’t make a lot of things within the gradual cooker because I have the time to enjoy meals right away and B) gradual cookers intimidate me like no other. Nevertheless his soup has increased my confidence to test out more recipes because it proved SO SO good!
The soup is creamy, rich (except it’s not!) and preferences like something you’d order from Panera Loaf of bread. Surprisingly you could have an entire offering for under 300 calories and overcome 20 grams of proteins in! Gotta love that.
4.0 from 1 reviews
2 celery ribs, chopped
1 teaspoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 pounds uncooked chicken breast, cut into bite size chunks
1 1/4 cups uncooked wild rice or wild grain blend
7 cups chicken broth, organic if desired
1/2 cup reduced fat sour cream
1/4 cup all-purpose flour
Heat olive oil within a medium or large skillet over moderate high heat. Add garlic clove, onion, carrots and celery and saute for 6-8 moments or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 mere seconds much longer. Transfer to crock pot. Next add in uncooked chicken white meat chunks, wild rice and poultry broth. If you loved this post and you would like to obtain a lot more information regarding sausage stuffed zucchini boats nancy fuller kindly check out our own webpage. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 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 slow cooker to high and gradually add sour cream/flour mixture; stir for a few a few minutes until well mixed, after that place cover back again on crock container and invite to cook for 20 more minutes to permit soup to thicken up. Add salt and pepper to flavor before providing. We like providing ours with homemade multi-grain breads for dipping. Acts 8.
There are several ways you can make this gluten free, but I suggest trying to displace the flour with a gluten totally free almost all purpose flour, or simply leaving out the flour altogether and add the sour cream.
Don’t try this with greek yogurt! The flavor is really not quite the same, therefore please stick to sour cream.
Jalesa Jones

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