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Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrsTotal Time:3 hrs 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1 ¼poundsbone-in chicken thighs, skin removed7clovesgarlic, divided6cupsunsalted chicken broth1mediumleek, white and pale green parts only, sliced1largecarrot, halved lengthwise and sliced 1/4 inch thick½cupwild rice1 ¼teaspoonskosher salt¾teaspoonground pepper8ouncesasparagus, trimmed and cut into 1-inch pieces1 ½cupsEnglish peas, fresh or frozen (thawed)1tablespoonchopped fresh parsley1tablespoonchopped fresh chives1tablespoonlemon juice8(1/2 inch thick) slices whole-wheat baguette, toasted
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1 ¼poundsbone-in chicken thighs, skin removed
7clovesgarlic, divided
6cupsunsalted chicken broth
1mediumleek, white and pale green parts only, sliced
1largecarrot, halved lengthwise and sliced 1/4 inch thick
½cupwild rice
1 ¼teaspoonskosher salt
¾teaspoonground pepper
8ouncesasparagus, trimmed and cut into 1-inch pieces
1 ½cupsEnglish peas, fresh or frozen (thawed)
1tablespoonchopped fresh parsley
1tablespoonchopped fresh chives
1tablespoonlemon juice
8(1/2 inch thick) slices whole-wheat baguette, toasted
DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.TipsEquipment: 5- to 6-qt. slow cookerOriginally appeared: EatingWell Magazine, May 2019
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.TipsEquipment: 5- to 6-qt. slow cooker
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.
Tips
Equipment: 5- to 6-qt. slow cooker
Originally appeared: EatingWell Magazine, May 2019
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Nutrition Facts(per serving)322Calories8gFat44gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
