You can also make this soup by tossing all of the ingredients into the slow cooker. Just set it on low for a few hours and you can spend the time you would have been hovering in the kitchen on other tasks. That’s what makes it nice to have on those super busy weekdays. Even my kids love this soup! Check out what they are saying about this recipe over at Spend With Pennies:
“It really is such a comforting and hearty soup, packed with gorgeous flavours.”
This soup is great on a cold winter day, or a hot summer afternoon.
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 cup celery, sliced
1 cup carrots
2 tablespoons Gold Medal flour
1 cup finely diced cabbage
8 cups Swanson chicken broth
2 cups cooked chicken
½ large red pepper, diced
½ cup wild rice
1 1⁄2 cups mushrooms
salt and pepper to taste
Heat olive oil in a large pot over medium high. Cook onion and garlic until slightly softened. Add carrots, celery, poultry seasoning and flour. Cook an additional 2-3 minutes.
Add remaining ingredients except wild rice. Let simmer 15 minutes.
Add rice and continue cooking uncovered for about 35-40 minutes or until rice is tender. Season with salt and pepper and serve.
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Quick Tip: Use turkey instead of chicken.
Thanks again to Spend With Pennies for this comforting and scrumptious recipe.