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Creamy Chicken Wild Rice Soup
Ingredients
- Creamy Chicken Wild Rice Soup – Crock pot
- Ingredients:
- ½ Cup uncooked wild rice
- ½ Cup uncooked basmati rice
- 1-½ lb. chicken breast
- 1 Cup onion, diced
- 1 Cup carrot, diced
- ¾ Cup celery, diced
- 4-5 cloves garlic, minced
- 1-2 bay leaves (depending on strength)
- 6 Cups low sodium chicken broth
- 2 Cups water
- 1 tbs. Italian seasoning
- 1-½ tsp. Black pepper
- 2 tsp. salt
- 5 tbs. butter
- ½ Cup all purpose flour
- 2 Cups whole milk
- Instructions:
- Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool
- slightly then shred with two forks.
- Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
- Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
- Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
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