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

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Tuesday, November 11, 2014

Slow Cooker Creamy Wild Rice and Chicken Soup

Make this slow cooker creamy wild rice and chicken (or turkey) soup on any day of the week.  It's a crowd pleaser for sure and totally easy to put together.  The best part about it is hearing the slurping at the dinner table and the empty bowls of your family members.  Everyone loves this soup!
This crockpot wild rice and chicken soup is creamy and comforting.
This recipe was originally from November 2009.  It has been updated with new photos and instructions. 
Since Thanksgiving is coming up, many of us will be needing a recipe for turkey leftovers.  This is definitely a winner and will be perfect for the cold weather.  I made the recipe easy by adding the flour and butter at the beginning instead of making a roux on the stove at the end.  I was so hoping it would work and it did!  The soup gets nice and thick because of the flour...in fact it wasn't even necessary to add in the cream (but of course I did anyhow).  You'll definitely want to pin this recipe to make soon!
This thick and creamy wild rice and chicken soup is a crowd pleaser!

Slow Cooker Creamy Wild Rice and Chicken/Turkey Soup
Makes 8-10 servings
Ideal slow cooker size:  6-7 quart
Cooking time:  3 hours on high or 6 hours on low

1 1/2 to 2 lbs boneless, skinless chicken thighs or 2-3 cups of cooked turkey
1 cup finely diced celery
1 cup finely diced or grated carrots
3/4 cup flour
1/4 cup butter
4 cups chicken broth
2 cups water
3/4 tsp salt
3/4 tsp pepper
1 (4.3 oz) package of Long grain and Wild Rice Rice-a-Roni
1/2 cup instant brown rice (I didn't feel like the Rice-a-Roni gave it enough rice so I added in more but if you like less rice and more broth then feel free to leave this out)
2 cups heavy cream (you can also use half and half or milk)

1.  Place chicken thighs in the bottom of the slow cooker (I used frozen chicken). If you're using leftover turkey add in about 2-3 cups.
2.  In a microwave-safe dish combine the celery, carrots, flour and butter.  Place in the microwave and cook for 5 minutes, stirring every minute.  The butter will melt and the vegetables will get soft.  The flour should be stirred in as best as possible but it will be a paste-y consistency.  Add into the slow cooker.
3.  Add in the broth, water, salt, pepper, Rice-a-Roni plus the seasoning packet and instant brown rice.  Cover and cook on HIGH for about 3 hours or on LOW for 6 hours (or until rice and chicken are cooked through).
4.  Stir the soup a bit and then add in cream (or milk) that has been warmed up for about a minute in the microwave (if you add in cold dairy to the hot soup it will probably curdle).  Let the soup cook on HIGH without the lid for about 10 minutes to thicken up.  Salt and pepper to taste.
5.  Ladle into bowls and enjoy!

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5 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