Slow Cooker Confetti Wild Rice Soup Recipes

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SLOW COOKER WILD RICE SOUP



Slow Cooker Wild Rice Soup image

A healthy wild rice soup recipe made with butternut squash, kale and white beans. This Slow Cooker Wild Rice Soup is a vegetarian and vegan crockpot soup recipe.

Provided by Kristine Rosenblatt

Categories     Main Dish     Slow Cooker     Soup

Time 6h15m

Number Of Ingredients 13

1 medium onion (chopped)
1 cup wild rice or wild rice blend (uncooked) (the cook time listed on the package should be about 45 minutes, rinsed and drained)
1 medium butternut squash (peeled, seeded and cut into ¾-inch pieces (about 4 cups))
15 ounce can white beans (I used cannellini, rinsed and drained)
4 ribs celery (chopped)
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
6 cups low sodium vegetable broth
6 cups chopped kale (or fresh spinach, optional)

Steps:

  • Add all ingredients to the slow cooker except for the broth and kale.
  • Pour the broth into the slow cooker, and gently stir to combine.
  • Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
  • Remove the bay leaf.
  • Stir kale into soup. Serve.

Nutrition Facts : Calories 214 kcal, Carbohydrate 45 g, Protein 10 g, Sodium 879 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

SLOW-COOKER CONFETTI WILD RICE SOUP



Slow-Cooker Confetti Wild Rice Soup image

Chicken, broccoli, corn and carrots are the confetti in this hearty wild rice soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 9

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion (1 medium)
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
2 medium carrots, thinly sliced (1 cup)
1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
2 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups frozen corn, thawed, drained
1 cup frozen broccoli cuts, thawed, drained

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables.
  • Cover; cook on Low heat setting 8 to 9 hours.
  • About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to High; cover and cook 5 minutes longer or until vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g

SLOW COOKER WILD RICE SOUP



Slow Cooker Wild Rice Soup image

Wild rice slow cooker soup recipe lets you come home to wonderful aromas and a slow cooker filled with scrumptious chicken soup.

Provided by Land O'Lakes

Categories     Slow Cooker     Soup     Rice     Chicken     Meat, poultry, and seafood     Grain     Soup and Stew     Main Course

Yield 8 servings

Number Of Ingredients 10

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 small (1/2 cup) onion, chopped
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 cup sliced almonds, toasted, if desired

Steps:

  • Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.
  • Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.
  • Combine sour cream and flour in bowl until smooth. Stir 1 cup broth from soup into sour cream mixture. Slowly add sour cream mixture to soup, stirring until smooth. Increase heat setting to High, if cooking on Low heat setting. Slowly stir in whipping cream just before serving. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.
  • Spoon into individual serving bowls. Garnish with sliced almonds, if desired.

Nutrition Facts : Calories 260 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 780 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Sugar grams, Protein 17 grams

SLOW-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

  • Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SLOW COOKER MUSHROOM WILD RICE SOUP



Slow Cooker Mushroom Wild Rice Soup image

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze!

Provided by Jessica Hylton

Categories     Dinner     Soups

Time 4h15m

Number Of Ingredients 14

2 medium carrots (finely diced)
3 stalks celery (bottoms removed, finely diced)
1 large onion (finely diced)
4 cloves garlic (minced)
8 ounces mushrooms (sliced)
1/2 cup wild rice (uncooked)
1 teaspoon dried oregano
1 tablespoon fresh thyme
sea salt and black pepper to taste ((depends on saltiness of your vegetable broth))
4 1/2 cups to 5 cups vegetable broth
2 tablespoons vegan butter (softened)
2 tablespoons flour (any flour works including gluten-free)
1 cup coconut milk (or almond milk or cashew milk)
crusty bread to serve with

Steps:

  • Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
  • Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
  • Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
  • After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
  • Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
  • Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
  • Taste and season with sea salt and black pepper again if needed.
  • Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!

Nutrition Facts : Calories 153 kcal, Carbohydrate 17 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Sodium 52 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

WILD RICE CASSEROLE I



Wild Rice Casserole I image

This a very yummy sidedish and very easy to make!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 4h30m

Yield 8

Number Of Ingredients 8

2 onions, finely chopped
3 celery, thinly sliced
2 (6 ounce) packages dry instant long grain and wild rice mix
2 ½ cups water
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup butter
½ pound processed American cheese
½ cup sliced fresh mushrooms

Steps:

  • In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 39.5 g, Cholesterol 57.2 mg, Fat 23 g, Fiber 1.6 g, Protein 11.6 g, SaturatedFat 13.4 g, Sodium 1400.1 mg, Sugar 3.8 g

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP



Slow-Cooker Homemade Chicken and Rice Soup image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

  • In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

20 BEST SLOW COOKER CURRIES RECIPE COLLECTION



20 Best Slow Cooker Curries Recipe Collection image

If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 20

Slow Cooker Cashew Chicken
Slow Cooker Chicken Tikka Masala
Slow Cooker Tofu Butter Chicken (Vegan)
Easy Slow Cooker Lamb Curry
Slow Cooker Vegetable Korma
Easy Slow Cooker Shrimp Curry
Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chickpea and Potato Curry
Slow Cooker Thai Red Beef Curry
Slow Cooker Chana Masala
Slow Cooker Beef Curry
Slow Cooker Indian Lentils
Slow Cooker Coconut Quinoa Curry
Slow Cooker Vegetable Curry
Slow Cooker Chicken Korma
Slow Cooker Thai Chicken And Wild Rice Soup
Slow Cooker Butternut Squash Lentil Curry
Slow Cooker Pumpkin, Chickpea, u0026amp; Red Lentil Curry
Slow Cooker Chicken Saag Curry
Slow Cooker Lamb Rogan Josh

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

SLOW COOKER CREAMY CHICKEN WILD RICE SOUP



Slow Cooker Creamy Chicken Wild Rice Soup image

I had some leftover chicken from Sunday Dinner that I wanted to use and found this recipe from Little Spice Jar. She used Trader Joe's 21 Spice Salute and I used a Spicy Poultry Rub Mix recipe . See Note.

Provided by lesliecoy

Categories     Easy

Time 4h20m

Yield 10 serving(s)

Number Of Ingredients 14

1 cup wild rice, uncooked
2 cups chicken, shredded
1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
4 -5 garlic cloves, minced
2 bay leaves
6 cups low sodium chicken broth
2 cups water
2 tablespoons poultry seasoning
3 tablespoons butter
2 tablespoons olive oil (or substitute more butter)
1/2 cup all-purpose flour
2 cups milk

Steps:

  • Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
  • When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
  • Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
  • Note : Spicy Poultry Rub , 3/4 cup paprika,1/4 cup black pepper,1/4 cup celery salt,1/4 cup sugar,2 TBSP each onion powder, dry mustard, cayenne pepper, lemon zest, Make 2 cups of Spine Mix.

Nutrition Facts : Calories 204.7, Fat 9.2, SaturatedFat 4, Cholesterol 16, Sodium 114, Carbohydrate 24.4, Fiber 1.9, Sugar 1.9, Protein 8

NORTH WOODS SLOW COOKER WILD RICE SOUP



North Woods Slow Cooker Wild Rice Soup image

This is the definition of a hearty soup. Thanks to the wild rice and turkey it's truly a meal in a bowl, not to mention an outstanding way to use up some Thanksgiving leftovers.

Provided by cheftylerlee

Time 5h

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced
2 medium carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
3 1/2 cups chicken broth (from large carton)
1 can (12 ounce size) fat-free evaporated milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts :

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