Creamy Chicken Wild Rice Soup {Slow Cooker}

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Creamy Chicken Wild Rice Soup {Slow Cooker}
A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It’s the perfect slow cooker meal for a chilly winter night! The best part is, you’ve probably got most of these ingredients at home already!


30 minutes before the cooking time is up, pull out the chicken breast and allow it to cool before shredding with 2 forks. In a small saucepan, heat the olive oil and butter. Add the flour and allow the flour to cook for 1 minute. Whisk in the milk and allow it to get all nice and thick. This is the ‘creamy’ part of the creamy chicken wild rice soup. Add this along with the chicken back into the slow cooker. Give it a good stir until it thickens.

Ingredients:
  • 1 cup uncooked wild rice blend (NOT parboiled)
  • 1 pound boneless, skinless chicken breast
  • 1 cup onions, chopped
  • 3/4 cup celery, chopped
  • 3/4 cup carrots, chopped
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)
  • 2 tablespoons salt-free seasoning blend (such as Trader Joe’s 21 Seasoning Salute OR Mrs. Dash’s Original Blend)
  • 3 tablespoons butter
  • 2 tablespoons olive oil (or substitute more butter)
  • 1/2 cup all purpose flour
  • 2 cups milk [b](see note)[/b]
  • salt and pepper to taste


Directions:
  1. Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting 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.
  2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. 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. Allow the mixture to thicken and become creamy.
  3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.

Notes:
  1. To make the soup richer and creamier, replace some or all of the milk with half and half.
  2. Keep in mind the soup will thicken as it sits. Left overs should be placed in a tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating.
  3. **Some readers have stated they find the soup to be on the bland side while others have said it was perfect. Based on personal preference, if you would like the soup to have tons of additional flavor, you can add additional garlic, chopped onions, or some more seasonings. My intention for this soup was to be a lightly flavored, creamy, warm and comforting soup.*


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