Sunday, January 12, 2014

Slow Cooker Cream of Chicken Wild Rice Soup (cream)

I love soup.  I've always loved soup.  I could eat it every day if I absolutely had to.  Okay, I could eat it every day on my own accord.  I even had friend in middle school who called me "soup"--thank goodness it was one of my short-lived nicknames.  Here in our house, we have a handful of go-to soups that I tend to cook pretty often.  I'm certain that this one will slip into that rotation quite easily.

When I have a few minutes (usually late at night) I browse Pinterest for new recipes I want to try.  This is one (on my Slow Cooker Board) that I've had my eye on for quite some time.  I decided to try it today since we have some sickness going around the house and I wasn't in the mood to have to figure out dinner tonight.  We were all very pleased with the turnout!  I doubled the recipe so we have plenty to spare.  I definitely found a winner with this recipe!

I modified the recipe slightly, but you can find the original here.

Cream of Chicken Wild Rice Soup
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt 
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter (I used slightly less since I ran out.)
1 1/2 cups half and half
1 cup grated carrots (I chopped mine in a food processor.)
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 hours or on high for 4 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 by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. 

Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Enjoy!  Would pair easily with warm biscuits or croissants.

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