Slow Cooker Creamy Chicken Wild Rice Soup
The recipe Slow Cooker Creamy Chicken Wild Rice Soup can be made in roughly 8 hours and 10 minutes. For $1.63 per serving, you get a main course that serves 8. One serving contains 344 calories, 22g of protein, and 13g of fat. It is perfect for Autumn. 37 people have made this recipe and would make it again. A mixture of bay leaves, black pepper, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Prevention Rd. With a spoonacular score of 63%, this dish is solid. Slow Cooker Creamy Chicken and Wild Rice Soup, Slow-Cooker Creamy Chicken and Wild Rice Soup, and Slow Cooker Creamy Chicken and Wild Rice Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
2 bay leaves
1 tsp black pepper
3 Tbsp butter
¾ cup carrots, diced
¾ cup celery, diced
½ cup all-purpose flour
4-5 cloves garlic, minced
8 cups low-sodium chicken broth
2 Tbsp olive oil
1 cup onion, diced
1 cup uncooked wild rice blend (not parboiled)
1½ tsp salt
1 Tbsp Trader Joe's 21 Seasoning Salute
1 lb boneless, skinless chicken breasts
2 cups whole milk
Equipment:
slow cooker
sauce pan
whisk
Cooking instruction summary:
Rinse the rice under running water. Place the uncooked rice, chicken breasts, onions, celery, carrots, garlic, bay leaves, chicken broth, 21 Seasoning Salute, salt, and pepper in a slow cooker. Cover and cook on the high for 3-4 hours or on the low for 7-8 hours.With hour of slow cooking remaining, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks; set aside.Heat the butter and oil in a saucepan. Once the butter is melted, add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Cook mixture 5-6 minutes or until thick and creamy.Add this creamy mixture to the slow cooker; stir. Return shredded chicken to the crock pot, cover, and cook an additional 5-10 minutes. Serve hot.
Step by step:
1. Rinse the rice under running water.
2. Place the uncooked rice, chicken breasts, onions, celery, carrots, garlic, bay leaves, chicken broth, 21 Seasoning Salute, salt, and pepper in a slow cooker. Cover and cook on the high for 3-4 hours or on the low for 7-8 hours.With hour of slow cooking remaining, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks; set aside.
3. Heat the butter and oil in a saucepan. Once the butter is melted, add the flour and let the mixture cook for 1 minute.
4. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Cook mixture 5-6 minutes or until thick and creamy.
5. Add this creamy mixture to the slow cooker; stir. Return shredded chicken to the crock pot, cover, and cook an additional 5-10 minutes.
6. Serve hot.
Nutrition Information:
covered percent of daily need
