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Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas ,8 servings.
Ingredients
  • 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 ¼ 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 (½ inch thick) slices whole-wheat baguette, toasted
Note: Ingredients may have been altered from the original.
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