All I can say is yum! This was really quite simple to make and delicious too! The family has been asking for more variety at suppertime and they raved about this one! Big thanks to Tip Hero for the idea, I tweaked it a bit based on what I had on hand and it was delicious!
We start by adding just about everything to the slow cooker: carrots, celery, onion, wild rice, garlic, black pepper, italian seasoning, chicken breasts, and chicken stock. Cook on high for 4 hours or low for 8 hours.
Remove chicken breasts and shred, then return to slow cooker.
Next we make a roux! Melt butter in pot on the stove, then add flour to form a paste.
Next, add milk slowly while whisking constantly until milk is incorporated. Cover and cook on medium-low, stirring every 2-3 minutes until the sauce is thick.
Add sauce to slow cooker and stir until incorporated.
Enjoy the fruits of your labour! This soup was as delicious as it was hearty, and made great quick lunches for hubby for the next few days!
Creamy Chicken & Rice Slow Cooker Soup
1 cup uncooked wild rice
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
4-5 cloves garlic, minced
1 tsp black pepper
1 tbsp italian seasoning
1 1/2 lb chicken breasts, whole
4-6 cups chicken stock (less for a thicker soup, more for a runnier soup)
1/2 cup butter
1/2 cup flour
2 cups milk
salt & pepper to taste
- Place rice, onion, carrots, celery, garlic, black pepper, italian seasoning, chicken breasts, and chicken stock in slow cooker. Cook on low for 4 hours or on high for 8 hours.
- Remove chicken and shred, then return to slow cooker.
- Make a roux by melting the butter in a medium saucepan over medium-low heat. Add flour to make a paste. Add milk slowly while whisking constantly until incorporated. Cover and cook on medium-low heat, stirring every 2-3 minutes until thick.
- Add cream sauce to slow cooker and stir until incorporated. Add salt and pepper to taste. Enjoy!