I LOVE this time of year! This is the time of year that we eat mostly easy crock-pot meals. I love soups. I love stews. I love a potpourri of goodies in the crock-pot. So how about a whole month of yummy crock-pot meals? I think you will LOVE these! Let’s dig in!
What You Need:
2 T butter
1/2 C dry wild rice
6 C fat free low sodium chicken broth
1/2 C onion, minced
1/2 C celery, chopped
2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted
How to Make It:
Place the butter into a small skillet over medium heat.
Allow the butter to melt completely then add the dry rice.
Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.
Remove the rice from the skillet and place in the crock pot.
Pour in the chicken broth and stir.
Add the onion and celery and stir to combine well.
Set the heat setting to low, cover the crock pot and cook 4 hours.
Add the chicken and continue cooking on low 1 hour.
Ladle the soup into bowls and top with the slivered almonds.
Serving Size: 8
This soup is very low in fat due to the fat free chicken broth. Regular chicken broth can be added if you prefer. Chopped winter squash is also a great addition to the soup.
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