I love making soup in the slow cooker. It so easy because you literally throw everything in and just let it go. Give it a few hours to work its magic and dinner is ready.
Chicken wild rice soup is especially easy in the slow cooker because you don’t have to cook the rice separately. I just increased the amount of liquid by a couple of cups to allow for the amount that the rice would soak up. Then to make it extra rich and creamy I stirred in some cream (you could also use half and half) right before serving and topped it with some toasted almonds for a little crunch. The result was thick and velvety, absolutely delicious!!
Serve this with a green salad and some crusty bread and you’ve got yourself a nice hearty dinner!
Slow Cooker Chicken Wild Rice Soup
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 small red onion, chopped
- 4 oz sliced cremini mushrooms
- 2 cloves garlic, minced
- 1/2 tsp poultry seasoning
- 2 bay leaf
- 2 quarts chicken stock
- 1 lb boneless chicken breasts
- 2 cup milk
- 1/3 cup flour
- 2 tsp fresh thyme, chopped
- 2 tbsp parsley, chopped
- 1 cup wild rice, uncooked
- 1/2 cup brown rice, uncooked
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cream or half and half
- toasted sliced almonds for garnish, if desired
Chop veggies and herbs. Cut chicken into small bite size pieces.
Put veggies, chicken, rices, herbs, poultry seasoning, salt and pepper in your slow cooker.
Whisk flour and milk together until smooth.
Pour milk and flour mixture and chicken stock into slow cooker, stirring to combine.
Cook on high for 4-5 hours or on low for 8-10 hours until rice is tender. Stir mixture about once every two hours.
Stir cream or half and half in right before serving. Garnish with toasted almonds, if desired.
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