Creamy Chicken Wild Rice Soup
- 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 (see note)
- salt and pepper to taste
- Note: To make the soup richer and creamier, replace some or all of the milk with half and half.
Adapted from littlespicejar.com
Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning 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 ½ 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 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.
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.
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.