Slow Cooker Thai Soup With Chicken And Wild Rice Food

SLOW COOKER CHICKEN THAI SOUP

Slow Cooker Chicken Thai Soup image

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Provided by Heidi

Categories Soup

Time 4h40m

Number Of Ingredients 14

Ingredients

2 tablespoons red curry paste
2-12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts (, cut into 1 1/2 inch pieces)
1 red bell pepper (, seeded and sliced into 1/4 inch slices)
1 onion (, thinly sliced)
1 heaping tablespoon fresh ginger (, minced)
1 cup frozen peas (, thawed)
1 tablespoon lime juice
cilantro (, (for garnish))
cooked white rice

Steps:

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
Cover and cook on high for 4 hours.
Add in the peas and cook for 30 minutes longer.
Stir in lime juice and serve with cilantro and white rice.

Nutrition Facts : Calories 266 kcal, Carbohydrate 16 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 747 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKER THAI SOUP WITH CHICKEN AND WILD RICE

Slow Cooker Thai Soup with Chicken and Wild Rice image

This Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!

Provided by Jen

Time 4h15m

Number Of Ingredients 29

Ingredients

1 pound boneless skinless chicken breasts ((2-3 breasts))
1 tablespoon olive/coconut oil
1 cup uncooked wild rice blend, rinsed and drained
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 onion, diced
2-4 tablespoons red curry paste (see note)
1 tablespoon freshly grated ginger
4 garlic cloves, minced
2 tablespoons brown sugar
3 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1 tablespoon dry basil
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 14 oz. cans cans quality coconut milk ((I love Chaokoh))
5 cups low sodiuim chicken broth
1 tablespoon cornstarch
1/4 cup water
1/3 cup creamy peanut butter
2 tablespoons lime juice
2-4 teaspoons sriracha/Asian chili sauce
crushed peanuts
coconut flakes
chopped cilantro
lime juice

Steps:

Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less "chunky" soup, stir in additional broth.
Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.

SPINACH, CHICKEN, AND WILD RICE SOUP (SLOW COOKER)

Spinach, Chicken, and Wild Rice Soup (Slow Cooker) image

This soup is easy to throw together. If you don't have pre-cooked chicken, I think it would work to add whole, uncooked chicken breasts at the beginning, then pull them out and cut them up before adding the spinach. From Better Homes & Gardens.

Provided by Tee Lee

Categories Chicken

Time 3h40m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups water
1 (14 ounce) can reduced-sodium chicken broth
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
2/3 cup wild rice, uncooked, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
3 cups cooked chicken, chopped (about 1 pound) or 3 cups cooked turkey (about 1 pound)
2 cups fresh spinach, coarsely chopped

Steps:

In slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
To serve, stir in chicken and spinach.

Nutrition Facts : Calories 193.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 52.5, Sodium 84, Carbohydrate 14.6, Fiber 1.4, Sugar 0.6, Protein 21.8

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