Creamy Wild Rice Soup

By KRed

There is a video for this on the website. The video doesn't list adding the basmati rice though, but it is mixed with the wild rice.

Below is the directions for making in the crock pot. Here is how I made it in the Instant Pot and I really loved it. Put rice (rinsed three times) and chicken in pot with 5 cups of water. Put on multigrain setting and add 10 minutes for total of 50 minutes. (this time is deceiving because I think there is 45 minutes of soaking time BEFORE the 50 minutes of cooking time. I don't know how important that soaking time is.) While the chicken is cooking, cut up the other ingredients and put all in one bowl. When it finishes, use the Quick Release method. Take out chicken and use two forks to tear apart. (I will cook a large package - 6 breasts - and save out three for another chicken dish. So only use three half breasts.) Use bullion instead of broth. Leave out the salt (although if you are used to salty soup, keep it in.) Then after shredding the chicken, add it all back into the instant pot with another cup of water and cook on the "Soup" setting (I think 40 minutes). Again, use the Quick Release methold. I thought this recipe made too much roux. Next time I would only use 3T-4T butter and 1/3 C. flour. Still 2c. whole milk, or try some yogurt.

Ingredients

• 1/2 Cup uncooked wild rice
• 1/2 Cup uncooked basmati rice
• 1-1/2 lb. chicken breast
• 1 Cup onion, diced
• 1 Cup carrot, diced
• 3/4 Cup celery, diced
• 4-5 cloves garlic, minced
• 1-2 bay leaves (depending on strength)
• 6 Cups low sodium chicken broth
• 2 Cups water
• 1 tbsp. Italian seasoning
• 1-1/2 tsp. Black pepper
• 2 tsp. salt
• 5 tbsp. butter
• 1/2 Cup all purpose flour
• 2 Cups whole milk

Details

Adapted from tiphero.com

Preparation

Step 1

Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.

Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.

Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.