One of my favorite things about writing this blog is that people are always passing on new recipes to me. Whether it is a tried and true family recipe or a current new age health recipe, I am always happy to get new ideas and inspiration. A few weeks ago, I ran into my dear old friend Christina (who also has two boys) at the market. She was raving about this slow cooker chicken and rice soup she made from The Little Spice Jar. She forwarded me the recipe, I adapted it a teeny bit and it was yummy! A big hit with the family too. Enjoy!
Slow Cooker Creamy Chicken and Wild Rice Soup
Author: Liza Cannata, adapted from Little Spice Jar
Serves: 8-10 servings
Ingredients
- 1 cup wild rice
- 1 pound boneless, skinless chicken breast
- 1 cup onion, chopped
- 1 cup peeled and chopped carrots (about 2 large)
- 1 cup chopped celery (about 3 ribs)
- 2 garlic cloves, minced
- 1 bay leaves
- 6-8 cups chicken broth
- 2 tablespoons salt-free poultry seasoning blend
- ½ tsp salt
- fresh ground pepper
- 3 tablespoons butter
- ½ cup flour (I use gluten free cup 2 cup)
- 2 cups milk
Instructions
- Rince the rice well.
- Add chicken, onions, carrots, celery, garlic, bay leaves, uncooked rice, chicken broth, and seasoning in the slow cooker. Cover and set on high for 4 hours.
- In the last 30 minutes of cooking, remove the chicken from the slow cooker and let cool slightly. Once cool enough to handle, shred chicken.
- Once slow cooker is done, add chicken back into slow cooker. Melt the butter in a small sauce pan. Add the flour and whisk well for a minute. Continue whisking the mixture while slowly adding the milk. Continue to whisk until mixture becomes thick and creamy and all the lumps have dissolved.
- Add the roux into the slow cooker and stir to combine. Add additional water or milk if soup is too thick. Season with salt and pepper to taste.
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