Karol Smith
Slow-Cooked Creamy Chicken and Wild Rice Soup
This heartwarming Slow-Cooked Creamy Chicken and Wild Rice Soup is the perfect comfort food, combining tender chicken, nutty wild rice, and a creamy broth to create a rich and filling dish. Perfect for chilly days or cozy nights in, this soup is both delicious and nutritious, making it a family favorite.
Ingredients:
– 1 cup wild rice, rinsed
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 2 cloves garlic, minced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 4 cups chicken broth
– 2 cups water
– 1 bay leaf
– Salt and pepper, to taste
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 2 tbsp butter
– Fresh parsley, chopped (optional, for garnish)
Instructions:
1. In a slow cooker, combine the wild rice, chicken breasts, onion, garlic, carrots, celery, thyme, rosemary, chicken broth, water, and bay leaf. Season with salt and pepper to taste.
2. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the wild rice is tender.
3. Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks.
4. In a small saucepan on the stove, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste, then slowly whisk in the heavy cream. Continue to cook until the mixture thickens and becomes smooth.
5. Return the shredded chicken to the slow cooker and pour in the cream mixture. Stir to combine, ensuring the soup is creamy throughout.
6. Cover and cook on low for an additional 10-15 minutes, allowing the flavors to meld together.
7. Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
8. Serve hot, and enjoy your delicious Slow-Cooked Creamy Chicken and Wild Rice Soup!
