Slow Cooker Chicken and Wild Rice Soup
A hearty and cozy soup full of shredded chicken breasts, wild rice, mushrooms, seasonings, and more veggies that is the perfect recipe on a cold winter day.
Ingredients
- 1½ pounds chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups 48 oz chicken stock
- 1 cup wild rice
- 1 onion chopped
- 3 carrots peeled and diced
- 3 celery stalks diced
- 2 teaspoons poultry seasoning
- 16 oz button mushrooms sliced
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 cup low-fat milk
- 1 cup ½ n ½
- Salt/Pepper to Taste
Instructions
- In at least a 6 quart slow cooker, combine chicken breasts, salt, pepper, stock, rice, onion, carrots, celery, and poultry seasoning.
- Cover and cook on low for 7-8 hours.
- At the time soup has ½ hour left of cooking, add mushrooms and mix in.
- In a small saucepan, add butter and melt over low heat. Stir in flour gradually.
- Very gradually, slowly whisk in milk and ½ n ½ until all has been added and mixture is nice and smooth.
- Remove chicken from slow cooker, shred and return to slow cooker.
- Add milk mixture to soup and stir well. Salt and Pepper to taste.*
Notes
*When seasoning to taste with salt and pepper, I like to suggest adding a conservative amount and then letting each person season to taste once served just because people's preferences differ so much.