Can This Soup Be Frozen?

This soup freezes well. If it has been made as a freezer meal, it too can be frozen after it is cooked. The rule of thumb when it comes to re-freezing food is that the ingredients must go through a state change before you freeze it again. The only caveat is that the texture of the green beans and red peppers will be more soft and the green beans will not be a bright green. The taste and texture will be fine.

How long do leftovers last?

Cool letters and transfer to a resealable container. Store in the fridge up to four days. Reheat until just simmering before serving.

How Do You Reheat Creamy Soups?

Creamy soups can burn or scald when reheated, so it is best to reheat them over medium-low heat and stir often. Use a heavy-bottomed soup pot. Cook until just simmering. You can also reheat this in the microwave on high power for three to four minutes per portion, depending on the microwave.

What goes with Chicken Wild Rice Soup?

You'll want some crusty bread to dunk into the creamy broth. You can also top it off with croutons or oyster crackers. If you like a salad on the side try this Garden Salad , our Chopped Winter Salad or this Massaged Kale Salad with Apple . To drink, try a French white Burgundy or another Chardonnay (preferably unoaked.) For dessert try our New England Hermit Cookies .

Meal Prep Creamy Chicken and Wild Rice Soup

Description

Here is a deliciously healthy and creamy Crockpot Chicken Wild Rice Soup recipe made with tender chunks of chicken, wild rice, lots of veggies and a little cream. It can also be conveniently made ahead in freezer packs, and then cooked in the crockpot!

Ingredients

Units Scale

2 tablespoons extra-virgin olive oil
1 pound cubed boneless, skinless chicken thighs
1 tablespoon minced garlic
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2/3 cup wild rice
1 teaspoon ground sage
1 teaspoon dry thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon ground pepper
7 cups chicken broth
1/2 cup dry white wine
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 red bell pepper, diced
2 cups green beans trimmed and cut into 1-inch lengths
1/3 cup heavy cream or sour cream

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Instructions

Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken, sprinkle with garlic, and cook, stirring often until cooked through, 5 to 7 minutes. Scrape into the insert of a large slow cooker.
Add onion, carrot, celery, wild rice, sage, thyme, rosemary, salt and pepper. Stir in broth and wine. Cover and set to low for 6 hours. Set a second kitchen timer for 5 hours.
When the kitchen timer goes off (and one hour before the slow cooker timer goes off) combine the softened butter and flour in a small bowl until smooth. Remove the lid from the slow cooker, and stir in the butter mixture until lump-free.
Add the green beans and red peppers to the slow cooker, stir, cover and allow to continue cooking for the remaining hour.
Stir in heavy cream just before serving.

Notes

Meal Prep and Freezer To Crockpot Instructions

Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and garlic, and cook, stirring often until cooked though, about 6 to 7 minutes. Add sage, thyme, rosemary, salt and pepper. Stir to coat and remove from the heat and let cool.
Transfer the chicken mixture to a gallon freezer bag. Add onion, carrot, celery and wild rice. Combine red bell pepper and green beans in a second bag. Seal bags, label and freeze for up to 1 month.
Remove bags from freezer. Combine the chicken mixture, broth and wine in slow cooker and set to low for 8 hours (or 4 hours on high.) Set the bag with the green beans and peppers in the refrigerator to partially thaw.
One hour before the timer goes off, combine the softened butter and flour in a small bowl until smooth. Remove the lid from the slow cooker, and stir in the butter mixture. Add the green beans and red peppers to the slow cooker, stir, cover and allow to continue cooking for the remaining hour. Stir in sour cream just before serving.

Prep Time: 15 minutes
Cook Time: 6 hours 10 minutes
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 331
Sugar: 5 g
Fat: 14 g
Saturated Fat: 6 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 23 g