Winter decided to show up for a little bit in Wisconsin…in it’s coldest way possible. I know we’ve been pretty fortunate so far this winter (it may be hard to remember with these near negative temps we’re having, but remember those 50 degree days a month ago?!), but it doesn’t make it any easier for me to tolerate these cold days.
Running outside makes my eyelashes freeze and my legs to go numb. Not enough blankets, sweatshirts, or slippers can make me feel warm enough. And it’s so dry that Philip and I got shocked when we gave each other a kiss yesterday. Philip says sparks are flying (insert eye roll emoji), but all I can think about is how I’ll be able to
survive embrace another few months of winter in Wisconsin.
One way that is certainly helping with my constant state of being cold is filling up on hearty soups. I think I’ve started adding at least one soup a week to our weekly menu. The first chance I get when the temps start to drop ever so slightly (uhh, is September too soon?), I’m pulling out all my soup recipes to enjoy them to the fullest for yet another Wisconsin winter. #lookingonthebrightside
One of the easiest and quickest soups in my arsenal of soup recipes is this Hearty Chicken & Wild Rice Soup. I’ve already had it three times within the past two months — it’s that good!
It’s filling without being heavy. It’s nutrient-dense (from the wild rice, lean chicken, and veggies) without sacrificing on flavor. It’s a dump-everything-in-the-slow-cooker-and-leave kind of recipe (which I love!). This soup has saved me on the days when I’m working, but am also hosting and serving a meal for guests who are coming over in the evening. Prep the soup the night before (15 minutes total, I promise!), store in the fridge, and then before heading out the door in the morning, start it up on low and come home to an almost complete dinner. #winning
I’m sure we have plenty more cold winter days ahead of us and while I can’t change the fact that I live in the tundra of Wisconsin (is that too dramatic?), I can be comforted in knowing I have a slow cooker full of Hearty Chicken & Wild Rice Soup to help me through. Whether you’re looking for a week night meal for the family tomorrow or are serving dinner to your friends on the weekend, this hearty soup recipe is one you can count on.
[Slow Cooker] Hearty Chicken & Wild Rice Soup)
- 1 lb chicken breasts (thawed if previously frozen)
- 1/2 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 – 4 garlic cloves, minced
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 2 Tablespoons butter
- 6 cups reduced-sodium chicken broth (if using no-salt-added chicken broth, spices may need to be adjusted slightly)
- 3/4 cup wild rice-brown rice blend (I used Lundberg Farms)
- Salt and pepper, to taste
1. Add all the ingredients into a 6-quart slow cooker, then cook on low for 6 hours or until chicken breasts are cooked through. Rice should be done around the same time (if rice is still too firm, continue cooking until rice has softened). Use a fork and table knife to shred the chicken in the bowl of the slow cooker; chicken should fall apart easily. Season with salt and pepper, to taste. Serve immediately. Soup will continue to thicken as it sits.
Notes: If you are preparing this the night before, add all the ingredients, except for the rice, into the insert of the slow cooker; place in the fridge. In the morning, add the rice and mix together. Cook on low for 6 hours. Keep soup warm by using the warming setting of the slow cooker until ready to serve.
Adapted from: Iowa Girl Eats