Meet the Sullivans: Slow Cooker Creamy Chicken and Wild Rice Soup

October 4, 2011

Slow Cooker Creamy Chicken and Wild Rice Soup

I'm loving Pinterest. I found this recipe on there last week and thought it looked really great--slow cooker recipes usually taste great, but don't always look too "beautiful". I put it together Sunday morning before I got ready for my friend's bridal shower. I was so thankful to come home after all that fun and have dinner all set and ready to go. I'm really happy with the way it turned out! 
Slow Cooker Creamy Chicken and Wild Rice Soup 
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4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour (I used whole wheat)
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I chopped up some baby carrots)
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. 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 cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

I served this with sourdough french bread. It was a great thick and creamy stew like soup. If you like your food to have a little "kick" you could add a dash or two of chili powder--even though it has plenty of flavor, a spiciness might be fun!

Recipe courtesy of 365daysofcrockpot via Chef Mommy.

1 comment:

Natasha said...

this sounds REALLY really good, and easy, too!! perfect for weekend lazy time