One thing I love about the fall is taking out my slow cooker. I haven’t made a lot of soups in it, but I find it so much easier than babysitting soup on the stove. This is one filling soup. I made it with some Pillsbury Buttermilk Biscuits. My son, the picky one, even though he wants to go to culinary school loved it.
Slow Cooker Chicken and Wild Rice Soup
Ingredients
- 1 1/2 lbs Boneless skinless chicken breast Mine was frozen
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock I added more at the end since it was really thick
- 1 box (6 oz) box uncle bens wild rice with seasoning packet
- 3 cloves minced garlic
- 1 onion diced
- 1/2 lb baby carrots cut in chunks
- 3 celery stalks cut in chunks
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 1 tsp old bay
- 1 cup milk
- 1 cup half and half
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
Instructions
- Salt and pepper the chicken to taste and add it to your crock pot
- Stir in chicken stock, wild rice, garlic, onion, carrots, celery, old bay, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir in milk and heavy cream about 1/2 hour before finished. If the soup is not thick enough, you can make the rue out of the butter and flour and mix the two milks with them.
- Stir all together and serve.
