CHICKEN & VEGETABLE WILD RICE SOUP

Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.