Slow Cooker Chicken & Wild Rice Soup with Asparagus & Peas
Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.
Ingreadient
- 2 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds bone-in chicken thighs, skin removed
- 7 cloves garlic, divided
- 6 cups unsalted chicken broth
- 1 medium leek, white and pale green parts only, sliced
- 1 large carrot, halved lengthwise and sliced 1/4 inch thick
- ½ cup wild rice
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon ground pepper
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups english peas, fresh or frozen (thawed)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 8 (1/2 inch thick) slices whole-wheat baguette, toasted
Direction
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