Thursday, March 25, 2010

Creamy Wild Rice and Chicken Soup

Adapted from 365 Days of Slow Cooking

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1/2 tsp salt
1/2 tsp pepper 
2/3 cup all purpose flour
1/2 cup butter
2 cups milk (I do half 1% and half whole, makes for a creamier soup)
1 10 oz. package shredded carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15-30 more minutes.

Review: This recipe is delicious! The original recipe made it SO thick it was more like thick paste. But adapted it's much more soup like, and very yummy! The whole milk makes it a little less fatening than the half and half, and it tastes just the same. Serve with rolls or homemade bread bowls. It also freezes beautifully and can be reheated on the stove, or just  few hours in the crock pot again! Overall I'd give it 4 stars.

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