How to make chicken and wild rice soup (video)

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As autumn draws nearer, we find ourselves on the brink of craving some delicious and hearty autumnal soups, perfect for balancing out those crisp fall days. Chicken, rice, and vegetables are the perfect base to use for a sumptuous soup, as expertly shown in this outstanding recipe for slow cooker chicken and wild rice soup. This recipe has everything we crave during the changing seasons, offering comfort and delight with each spoonful.
This recipe calls for simple chicken breasts, wild rice and cream of mushroom soup along with a brilliant combination of veggies and spices to produce a soup that will truly knock you off of your feet! Perfectly finished with a helping of heavy creamy, this soup is hearty enough to be served on its own, or with a simple side of bread and butter.
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Cooktop Cove
Chicken and wild rice soup
6-8
5 minutes
7 hours, 30 minutes
7 hours, 35 minutes
1lb (450g) boneless skinless chicken breasts, diced
1/2 cup (115g) wild rice
1 white onion, roughly chopped
1 cup (225g) frozen corn
1 cup (225g) frozen peas
1/2 cup (115g) chopped carrots
2 10.75oz (304ml each) cans cream of mushroom soup
3 cups (675ml) chicken broth
1 cup (225ml) heavy cream
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
Pour the rice, chicken and vegetables into the bottom of a slow cooker. Pour over the cream of mushroom soup, chicken broth, thyme, salt and pepper. Stir everything together well. Cover and cook on low for 7 hours.
After 7 hours, pour in the cream and stir well. Leave to cook for a further 30-45 minutes. Serve with warm crusty bread.
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