Slower Cooker Soup Tuesday

Photo courtesy of Centercutcook.com

Happy Tuesday and thank goodness Spring begins tomorrow, March 20th.  Those of us living in the Midwest are ready for the weather to warm up and the flowers to bring color to our changing seasonal landscape.  I have a simple soup supper for you to prepare and cook all day in your slow cooker that is delicious and hearty.  Here is the recipe for Creamy Chicken and Wild Rice Soup.  


This soup takes 15 minutes to prepare and makes 8 servings.

You need:
1 lb. boneless skinless chicken thighs (approx. 5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz. each) condensed cream of potato soup
1  (14 oz.) can roasted garlic seasoned chicken broth
2 cups frozen sliced carrots
1 cup half and half

Place cut up chicken in 3 1/2 - 4 quart slow cooker.  In large bowl, mix wild rice, onions, soup, broth and carrots and pour over chicken.

Cover and cook on low heat setting 7 -8 hours.

Stir in half and half.  Increase heat setting to high. Cover an cook 15 to 30 minutes longer or until hot.

Serve with your favorite tossed salad for a supper for everyone to enjoy.

                                                           LakehouseLyn