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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crockpot Creamy Chicken Wild Rice Soup Recipe

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This recipe for Crockpot Creamy Chicken Wild Rice Soup is from The Clarke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup uncooked wild rice
1/2 Cup uncooked basmati rice
1 1/2 lb. chicken breast
1 Cup onion, diced
1 Cup carrot, diced
3/4 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 tbsp. Italian seasoning
1 1/2 tsp. Black pepper
2 tsp. salt
5 tbsp. butter
1/2 Cup all purpose flour
2 Cups whole milk
Directions:
Directions:
1. 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.
2. 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.
3. 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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