Batten-down the hatches, food enthusiasts! Get ready for a wholesome, hearty treat with Crockpot Wild Rice, Quinoa and Chicken Soup���a perfect combo of flavors and textures that can surely tantalize your taste buds. Picture this, earthy wild rice and protein-rich quinoa combined with chunks of chicken in a creamy, savory broth. Yeah baby, it’s one serious bowl of comfort, perfect for chilly evenings or when you’re feeling under the weather. Not just that, it’s so easy to make that you can even pull it off for the busy weekday dinners. Your family will absolutely love it, and you’d be left wondering why didn’t you come across this recipe earlier!
This soup carries a cook time of 5-6 hours, which might seem long but remember folks, good things take time! Plus, the prep part is super simple, you’ll only need 15 minutes tops. And the aroma that’ll fill your house all day long will be so worth the wait, trust me. Now, let’s get down to the business portion:
- Prep time: 15 minutes
- Cook time: 5-6 hours
- Total time: Roughly 6 hours, 15 minutes
- Servings: 8 servings
- Yield: 1 large crockpot
Now, let’s roll up those sleeves and get our hands dirty! Let me guide you through how to conjure this magic pot of ambrosia.
Ingredients & Equipment You’ll Need
- 1 cup of uncooked wild rice
- 1 cup of uncooked quinoa
- 1 pound of boneless, skinless chicken breasts (split in half)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (chopped)
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 6 cups of chicken stock
You will need a crockpot to slow cook this delight. The wild rice gives your soup an earthy flavor and the quinoa ups the protein content. Chicken adds to the taste and gives the hearty texture. If you are a vegetarian, you could skip the chicken and use vegetable stock, the soup will still be amazing, I promise.
How To Make Crockpot Wild Rice, Quinoa and Chicken Soup
- First and foremost, rinse the wild rice and quinoa well and drain them.
- To your crockpot, add the rinsed wild rice, quinoa, and the halved chicken breasts.
- Then add in the chopped onion, garlic, carrots, salt and pepper.
- Pour in the chicken stock. Stir everything well to combine.
- Cover the crockpot and cook on low for 5-6 hours or until the chicken is tender and the grains are cooked.
- Shred the cooked chicken and stir it back into the soup.
Tips For The Best Results
- Rinse the grains properly to get rid of any impurities and dust.
- Slow cooking always yields the best flavor.
- It’s best to serve hot. Consider garnishing with fresh parsley before serving.
Storage Tips
- Store in air-tight containers in the refrigerator.
- This soup can be frozen for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Q: Can I make this soup vegetarian?
A: Yes! Simply replace the chicken with more veggies, and use vegetable stock instead of chicken stock.
Q: Can I use any other grains?
A: Sure! You can use any other grains of your choice but remember it might alter the taste and texture.
Q: Can this soup be frozen?
A: Yes! This soup freezes well, and can be stored for up to 3 months.
Q: How do I reheat it?
A: Simply thaw it in the fridge overnight and reheat it in a saucepan.
Q: What can I serve with this soup?
A: A crusty piece of bread or a simple side salad would pair well with this soup.
Nutritional Facts of Crockpot Wild Rice, Quinoa and Chicken Soup
Per serving (1/8 of recipe), the soup contains:
Calories: 280 kcal,
Protein: 23g,
Carbohydrate: 35g,
Fat: 5g,
Fiber: 6g,
Sugar: 2g
What better way to wrap up than savouring a bowl of this scrumptious Crockpot Wild Rice, Quinoa and Chicken Soup. It’s a party for the taste-buds, and a sure-fire hit with kids and adults alike. Serve it with a side of crusty bread or a light green salad. Enjoy this tasty trip to flavourtown my friends, and remember that the secret ingredient is always love. Stay tuned for more lip-smacking recipes and until then, happy cooking!
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