Crock Pot Chicken and Wild Rice Soup with Spinach

Crock Pot Chicken and Wild Rice Soup with Spinach

Crock Pot Chicken and Wild Rice Soup with Spinach
Prep time: 
Cook time: 
Total time: 
Serves: serves 6-8
 
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, chopped
  • 1-1/3 cup uncooked wild rice
  • 2 32-ounce containers Saffron Road Traditional Chicken Broth (Low Sodium)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt, or to taste
  • 5 ounces baby spinach
  • 1 cup whole milk plain yogurt
Instructions
  1. In a non-stick skillet, add the olive oil and heat to medium. Add the onion, carrots, and celery
  2. and sauté, stirring frequently until veggies begin to soften, about 5 to 8 minutes. Add the garlic
  3. and cook an additional 2 minutes.
  4. Add the sautéed vegetables, chicken, wild rice, Saffron Road's Traditional Chicken Broth (Low Sodium) , oregano, thyme, cumin, and salt
  5. (all of the ingredients except for the spinach and yogurt) to a large (6-quart) crock pot and stir
  6. well. Place crock pot on the lowest setting. Secure the lid, and cook for 6 to 8 hours (or cook on
  7. high for 4 hours).
  8. minutes before serving, add the spinach and yogurt to the crock pot and stir well (the spinach
  9. will cook down).
  10. Serve with rustic bread and butter. Enjoy!
Notes
If you’re under a time crunch, you can leave the vegetables raw (skip Step 1) and add all
ingredients except for the spinach and yogurt to the crock pot.