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
- 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
- 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.