365 Days of Slow Cooking: Day 301: Creamy Wild Rice and Chicken Soup

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Monday, November 23, 2009

Day 301: Creamy Wild Rice and Chicken Soup

 4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Long grain and Wild Rice Rice-a-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
1 cup grated carrots
1 cup diced celery


1.  Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.
2.  Cover and cook on LOW for 4-6 hours.
3.  Remove chicken and shred with two forks and then add back into slow cooker.
4.  In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.
5.  Stir cream mixture into slow cooker and then let cook on LOW for 15 more minutes.

Makes 8 servings

Review:
This soup is excellent. It is very rich and creamy so if want you could substitute whole milk for the half and half or even use half evaporated milk and half skim milk. My whole family ate it and loved it. 4 1/2 stars.

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4 comments:

  1. This is one of my favorites from your blog. Yum!!!

    ReplyDelete
  2. Anonymous5/10/11 18:43

    This is an exact copycat recipe of "Creamy Chicken and Wild Rice Soup" from AllRecipes.com with the exception of milk in place of cream and the addition of veggies. I'm all for sharing recipes from good sites, but please give credit where credit is due.

    ReplyDelete
  3. I actually got this recipe from my sister and adapted it to the slow cooker :)

    ReplyDelete
  4. Hey Karen, Would love to know what size crock pot you used. I have a 7 quart one, so if this is a 4-5 quart recipe I will adjust accordingly.

    Can you visit my blog and leave me a comment, please with the answer as I do not know with blogger when people respond to my comments.
    Thanks,
    Julie

    ReplyDelete