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Slow Cooker Confetti Wild Rice Soup

Chicken, broccoli, corn and carrots are the confetti in this hearty wild rice soup.

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( 15 Ratings)

15 Ratings

5 Stars

4 Stars 33%

3 Stars 33%

2 Stars 27%

1 Stars

Member Reviews ( 3 )

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Prep Time 20 min
Total Time 8 hr 20 min
Servings 6

Ingredients

2/3: cup uncooked wild rice, rinsed, drained

1/2: cup chopped onion (1 medium)

5 1/4: cups Progresso® chicken broth (from two 32-oz cartons)

2: medium carrots, thinly sliced (1 cup)

1/2: teaspoon dried marjoram leaves

1/8: teaspoon pepper

2: boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/2: cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

1: cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed, drained

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Directions

1 In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables.
2 Cover; cook on Low heat setting 8 to 9 hours.
3 About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to High; cover and cook 5 minutes longer or until vegetables are crisp-tender.

EXPERT TIPS

Expert Tips

To quickly thaw corn and broccoli, place in colander or strainer, rinse with warm water until thawed and drain well.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 890mg; 890%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 10/10/2012 2:03:26 PM REPORT ABUSE klgr said:

Rating:

The soup came out much more stew-like for me. I think I would have added the rice a bit later, maybe an hour before being ready. The rice added at the beginning seemed to soak up a lot of broth and add to the stew-type consistency. Everyone loved the soup, but for my own preference, I think I will use fresh broccoli next time, adding it at the start. Even though the broccoli was cooked in the soup, it just seemed to have a frozen texture and taste to it. I think I may also omit the corn and instead use baby bella mushrooms. If I make it again with corn, I may add some bite-size chunks of red bell pepper.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:47:36 AM REPORT ABUSE xiasmommy said:

Rating:

My husband is not big on soups with veggies but I left out the corn and broccoli and stuck with carrots and celery. I also subbed brown rice in. All in all, it was a tasty soup. My husband said the carrots were tender enough (he doesn't like cooked carrots that have any crunch to them). The recipe makes a good base soup and allows you to pretty much substitute in the different ingredients that you prefer in a soup.

This reply was: Helpful Inspiring

Posted 10/21/2008 6:47:20 PM REPORT ABUSE mrscutter said:

Rating:

this was verry good and my new husband juts loved it... but for some reason the chicken was very dry!!! maybe there is something you could do to make the chicken more moist!

This reply was: Helpful Inspiring