The cold front moved in and temps dropped to lows in the 30's with a highs in the 60's last week. I have been hungry for some chicken soup and this is one of my crock pot favorites. I usually throw it together the night before and and my wonderful Smart Pot keeps it warm and ready for me to eat the next day.
Chicken and Wild Rice Soup with Mushrooms
Makes 5 Quarts in a slow cooker
One large rotisserie chicken (4lb approx), skinned, deboned and cut up
Add any drippings from chicken to slow cooker
1 celery hart sliced thinly 1/8”
1 large yellow onion, chopped
1, 13oz and 1, 4 oz cans of Stems and pieces mushrooms with liquid
1 cup dry, wild rice (soak in water to cover 1 hour then drain)
1.5 tsp Morton Nature’s Season salt
1 Tbs, and 1 tsp, of Mrs. Dash Original blend seasoning
1 Tbs dried parsley
1 tsp dried sage (or poultry seasoning)
3 quarts water
4 Tbs. (rounded) Tone’s Chicken Base
Add all ingredients to a 5 quart slow cooker, stir and set on low for 8-10 hours. Stir occasionally. I normally make this at night and serve for lunch the next day. This may go longer if needed. May be cooked on high for a same day meal – cook about 5 hours.
Correct spices if desired and, cook additional ½ hour. Serve with a shredded sharp cheddar topping, and a crusty herb bread side.
Left overs may be frozen or refrigerated for later use.
