Description
A comforting and hearty soup made with wild rice, chicken, and a creamy roux, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice blend (rinsed)
- 1 pound boneless skinless chicken breasts (or thighs)
- 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 stock
- 2 cups water (or additional chicken broth)
- 2 tablespoons salt-free seasoning blend
- 3 tablespoons butter
- 2 tablespoons olive oil (or more butter)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Rinse the rice under running water.
- Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and seasoning blend in the slow cooker.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours.
- In the last 30 minutes, remove the chicken, shred it, and return it to the cooker.
- Melt the butter and oil in a saucepan, then add the flour and cook for 1 minute.
- Whisk in the milk slowly until creamy.
- Add the creamy mixture to the slow cooker, stir to combine, and season with salt and pepper to taste.
Notes
Serve with crusty bread and a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg