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Slow Cooker Creamy Chicken Wild Rice Soup
Course
Soup
Prep Time
20
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Servings
8
Ingredients
4
ribs of celery
chopped
1
cup
of chopped carrots
1
medium yellow onion
chopped
4
cloves
of garlic
minced
1
pound
of chicken breast
1
teaspoon
of salt
adjust to taste
3/4
teaspoon
of black pepper
adjust to taste
2
teaspoons
of dried oregano
2
bay leaves
6
cups
of low-sodium chicken broth
1
cup
of whole milk
1/2
cup
of heavy cream
1/2
cup
of all-purpose flour
6
tablespoons
of butter
6
ounces
of long grain & wild rice with seasoning packet
quick cooking works best
Instructions
Chop all your veggies and toss them into the slow cooker along with everything else (except butter, flour, milk, and heavy cream).
Cover and cook on high for 2 hours. Take out the chicken, shred it, then toss it back in, giving everything a good stir.
In a pan over medium-high heat, melt the butter. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Add the roux to the slow cooker with the milk and heavy cream. Stir well and let it cook on high for an extra 30 minutes or until the soup thickens.
Ladle it into bowls and enjoy the warmth!
Notes
Slow cookers may vary, so your veggies might need an additional 1-2 hours for that perfect tenderness. Embrace the extra time if needed!