Crockpot Wild Rice, Quinoa and Chicken Soup Recipe Learn like a Pro :- To prepare Crockpot Wild Rice, Quinoa, and Chicken Soup, simply combine all the ingredients in the slow cooker. There are only 186 calories per serving.
Crockpot Wild Rice, Quinoa and Chicken Soup Recipe Learn like a Pro
Not that I don’t enjoy a good female movies now and again, but if you were to ask me to choose between The Notebook and a Star Trek film—I haven’t even seen The Notebook—I would definitely choose Star Trek. Why am I saying all of this to you? Excellent query. My only explanation is that this soup with wild rice, quinoa, and chicken is ideal for chilly winter days spent in pyjamas or watching Star Trek. This soup is tasty, nutritious, and healthful! Just 186 calories a serving makes this soup a great deal!
Ingredients
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 2 chicken breasts (boneless and skinless, cut in one inch pieces)
- 1 cup wild rice and quinoa mix
- 10 ounce cream of mushroom soup ((1 can))
- ½ teaspoon thyme
- 4 cups chicken broth (low sodium)
- 4 cups water
- salt and pepper (to taste)
- 1 teaspoon chicken bouillon granules
Instructions
Chop all the veggies and chicken, then add all the ingredients to the crockpot and give it a quick toss. Use ½ cup of each separate quinoa and wild rice if you don’t have any on hand, or just wild rice.
Cook in the slow cooker for 4 to 6 hours on high or 8 hours on low.
Nutrition Information
- Serving: 1serving
- Calories: 157kcal (8%)
- Carbohydrates: 21g (7%)
- Protein: 13g (26%)
- Fat: 3g (5%)
- Saturated Fat: 1g (6%)
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1g
- Trans Fat: 0.004g
- Cholesterol: 20mg (7%)
- Sodium: 401mg (17%)
- Potassium: 420mg (12%)
- Fiber: 2g (8%)
- Sugar: 2g (2%)
- Vitamin A: 1567IU (31%)
- Vitamin C: 3mg (4%)
- Calcium: 28mg (3%)
- Iron: 1mg (6%)
Substitutions and Variations
Create a dairy-free version of this soup by using vegan butter and dairy-free milk. Feel free to use conventional cow’s milk and butter if you’re a dairy lover.
To make this soup gluten-free, simply use all-purpose gluten-free flour. Once more, regular all-purpose flour works just fine as a substitute if you can tolerate gluten. Oat flour is an additional option.
Turn it vegan: This is a little more difficult, but all you have to do is replace the chicken stock with vegetable broth, use vegan butter, and leave out the chicken breast. To make this a heartier soup with more protein, you might want to add extra veggies or even white beans or chickpeas!
How to Store Leftovers
This soup is ideal for preparing meals! In order to have lunch or dinner ready for the week, I love to make a big quantity on the weekend.
Let the soup cool completely before transferring it gently to an airtight container for storage. Keep refrigerated for a maximum of five days. Alternatively, you might store in a freezer-safe container for up to three months.
Reheat the soup in a saucepan over medium-low heat, stirring from time to time to avoid sticking or burning. The soup will thicken as it sets, so when reheating, you might need to add a splash of water or broth to keep it from sticking to the pan’s bottom. As an alternative, you can use the microwave to reheat the soup.