Slow Cooker Thai Chicken and Wild Rice Soup
Delicious and warming Thai flavours add such a nice hint of spice to this easy slow cooker chicken and rice soup. Fantastic slow cooker recipe for busy people.
Servings: 6 -8
Ingredients
- 1 onion diced
- 2 celery ribs diced
- 3 garlic cloves
- 2 tbsp fish sauce
- 2-3 tbsp This is an affiliate link.Thai red curry paste
- 250ml / 1 cup passata or crushed tomatoes
- 125g / 3/4 cup wild rice or white rice
- 2 chicken breasts
- 1½ litre / 6 cups low-sodium chicken stock
- 6 (120g / 1 cup) large mushrooms sliced
- 100g / 1 cup black kale/cavolo nero sliced
- 1/2 lime juice only
- 2 tbsp brown or palm sugar
- 30g / 1/4 cup cilantro chopped
- 2 tbsp peanuts chopped (optional)
Instructions
- In a slow cooker combine evenly diced onions and celery, minced garlic, Thai red curry paste, fish sauce, crushed tomatoes, wild rice, chicken breasts and low-sodium chicken stock (otherwise the soup might be too salty).
- Cook for 4 hours on hight or 8 hours on low.
- The hour before the soup is done, take the chicken breasts out and shred them with two forks, then return back to the slow cooker.
- Add sliced mushrooms, kale, lime juice, sugar and chopped cilantro (I chopped up cilantro stalks as well as the leaves) and cook for additional hour.
- Serve sprinkled with some chopped peanuts and more cilantro.
Nutrition
Calories: 241kcal | Carbohydrates: 29g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 592mg | Potassium: 803mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3037IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 2mg