Creamy Chicken Wild Rice Soup
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Equipment
- Slow Cooker
Ingredients
- 1 cup uncooked wild rice blend
- 1 lb. chicken breasts, boneless and skinless
- 1 cup onions (chopped)
- 3/4 cup celery (chopped)
- 3/4 cup carrots (chopped)
- 4 cloves garlic (minced)
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 2 cups water
- 5 Tbsp. olive oil
- 1/2 cup all-purpose flour
- 2 cups low fat milk
- Salt and pepper to taste
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, onions celery, carrots, garlic, bay leaves, chicken broth, water and seasonings in a slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8.
- In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
- When the rice is done cooking, add the shredded chicken back into the slow cooker.
- Melt the oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add this creamy mixture to the slow cooker. Stir to combine. Add more water or milk until you reach desired consistency and add salt and pepper to taste.
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