Creamy Chicken and Wild Rice Soup is made in a slow cooker. It is so yummy and creamy, and yet it doesn’t include any cream! You will need around 20 minutes to prepare the ingredients, and 8 hours to cook the meal. Instead of cream, we are going to use milk, chicken stock and flour.
- 2 teaspoons extra-virgin olive oil
- 3 medium carrots — peeled and 1/4-inch diced (about 2 cups)
- 3 medium celery stalks — 1/4-inch diced (about 1 cup)
- 1 small russet potato — peeled and 1/4-inch diced (about 1 cup)
- 1/2 medium yellow onion — diced (about 1/2 cup)
- 2 teaspoons poultry seasoning
- 1/2 teaspoon kosher salt — plus additional to taste
- 1/4 teaspoon black pepper — plus additional to taste
- 1 cup uncooked wild rice — or whole grain wild rice blend
- 1 1/2 pounds boneless skinless chicken breasts — (about 3 medium breasts), trimmed of excess fat
- 5 to 6 cups low-sodium chicken stock — divided
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 3/4 cup 2% milk — plus additional as needed
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the poultry seasoning, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
- Rinse the wild rice, then add to the slow cooker with the vegetables. Arrange the chicken breasts on top, then pour in 4 cups of the chicken stock. Cover and cook on low for 6 to 7 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. Remove the chicken to a plate or cutting board and let cool slightly. With two forks or your fingers, shred the chicken, then return to the slow cooker. Place on low to keep warm. If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender.
- Once the chicken and rice are cooked, melt the butter in a medium saucepan over medium heat. Once the butter is completely melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 1 minute. Pour in the 2 3/4 cups milk a few splashes at a time, whisking as you go to remove any lumps. Bring to a gentle boil, then reduce the heat to a simmer. Let cook, stirring often, until the mixture thickens, about 4 minutes.
- Pour the milk mixture into the slow cooker and stir to combine. If you’d like a thinner soup, stir in additional chicken stock until your desired consistency is reached. Taste add additional salt and/or pepper to taste. Serve hot.
You are info slow cooker recipes? Try also