Unexpectedly delicious, this Lean Dried Apricot, Chicken, and Wild Rice Soup in the slow cooker features chicken, wild rice, sweet onion, butternut squash, and dried apricots. This comforting soup recipe is a cozy dinner option that takes around 3 hours and 15 minutes to prepare and serves 6 people.
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Recipe Ingredients
- 1 sweet onion, diced
- 2 cups (300 g) of peeled, seeded, and cubed butternut squash or 1 sweet potato, peeled and cubed (about 3/4-inch [2 cm] dice)
- 2 large chicken breasts, cut into chunks (about 2-inch [5 cm] dice)
- 1/2 cup (80 g) of wild rice
- 6 cups (1,410 ml) of chicken broth
- 1 tsp of organic chicken Better Than Bouillon
- 3 tbsp of mirin or dry sherry
- 1 tsp of ground ginger
- 1/2 tsp of ground allspice
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1/3 cup (43 g) of coarsely chopped dried unsulfured apricots
- 1 1/2 cups (195 g) of frozen corn
How To Make Lean Dried Apricot, Chicken, and Wild Rice Soup
- Combine the Main Ingredients: Add the diced onion, cubed butternut squash or sweet potato, chicken chunks, and wild rice to the slow cooker.
- Pour and Mix the Broth: Pour the chicken broth over the ingredients and stir in the Better Than Bouillon, mirin, ground ginger, allspice, salt, and black pepper.
- Cook on Low or High: Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the butternut squash or sweet potato and rice are tender.
- Add Apricots and Corn: During the last 20 minutes of cooking, stir in the chopped dried apricots and frozen corn to ensure they are well mixed into the soup.
- Finish Cooking and Serve: Let the soup cook for the remaining time. Once finished, serve warm and enjoy your hearty, flavorful meal.
Recipe Tips
- For a richer flavor, try adding 1 tbsp of lemon juice during the last 10 minutes of cooking. It enhances the apricots’ sweetness and balances the soup’s overall flavor profile.
- Substitute the wild rice with brown rice or quinoa for a different texture and nutritional boost. Adjust the cooking time by an additional 15-20 minutes for perfect doneness.
- Add 1/2 tsp of smoked paprika for a subtle smoky flavor that complements the chicken and apricots. This variation can give the soup a deeper and more complex taste.
- For added creaminess, stir in 1/2 cup of coconut milk or heavy cream after the cooking time ends. Let it sit for 5 minutes before serving to blend the flavors.
Recipe FAQs and Variations
What Can I Use Instead of Better Than Bouillon?
If you don’t have Better Than Bouillon, replace it with 1 chicken bouillon cube dissolved in 1/2 cup of hot water for similar flavor depth.
Can I Substitute Dried Apricots?
Yes, you can use dried cranberries or raisins as a substitute for dried apricots. These options will provide a tangy sweetness to the soup.
Can I Add More Vegetables?
Absolutely. Try adding 1 cup of chopped carrots or celery for more texture and flavor. Just make sure to adjust the broth amount to keep the soup balanced.
How Can I Make the Soup Gluten-free?
Ensure your chicken broth is labeled gluten-free and skip any seasonings with gluten-containing additives. The rest of the ingredients are naturally gluten-free.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
Check out More Recipes:
- Beef With Butternut Squash and Cherries
- Delicata Squash and Pear Soup In Slow Cooker
- Moroccan Harira Chicken Soup
Lean Dried Apricot, Chicken, and Wild Rice Soup
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes3
hours310
kcalUnexpectedly delicious, this Lean Dried Apricot, Chicken, and Wild Rice Soup in the slow cooker features chicken, wild rice, sweet onion, butternut squash, and dried apricots. This comforting soup recipe is a cozy dinner option that takes around 3 hours and 15 minutes to prepare and serves 6 people.
Ingredients
1 sweet onion, diced
2 cups (300 g) of peeled, seeded, and cubed butternut squash or 1 sweet potato, peeled and cubed (about 3/4-inch [2 cm] dice)
2 large chicken breasts, cut into chunks (about 2-inch [5 cm] dice)
1/2 cup (80 g) of wild rice
6 cups (1,410 ml) of chicken broth
1 tsp of organic chicken Better Than Bouillon
3 tbsp of mirin or dry sherry
1 tsp of ground ginger
1/2 tsp of ground allspice
1/2 tsp of salt
1/2 tsp of black pepper
1/3 cup (43 g) of coarsely chopped dried unsulfured apricots
1 1/2 cups (195 g) of frozen corn
Directions
- Combine the Main Ingredients: Add the diced onion, cubed butternut squash or sweet potato, chicken chunks, and wild rice to the slow cooker.
- Pour and Mix the Broth: Pour the chicken broth over the ingredients and stir in the Better Than Bouillon, mirin, ground ginger, allspice, salt, and black pepper.
- Cook on Low or High: Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the butternut squash or sweet potato and rice are tender.
- Add Apricots and Corn: During the last 20 minutes of cooking, stir in the chopped dried apricots and frozen corn to ensure they are well mixed into the soup.
- Finish Cooking and Serve: Let the soup cook for the remaining time. Once finished, serve warm and enjoy your hearty, flavorful meal.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories310
- % Daily Value *
- Total Fat
8g
13%
- Saturated Fat 2g 10%
- Cholesterol 65mg 22%
- Sodium 477mg 20%
- Total Carbohydrate
32g
11%
- Dietary Fiber 5g 20%
- Sugars 11g
- Protein 26g 52%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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