Chicken and Wild Rice Soup

Here’s another super simple crock-pot recipe.  🙂

I made this soup on a day that I was home from work so that I could watch it carefully.  I was a little afraid that the rice would get overcooked.  Well, time got away from me {big surprise!} and after 7 hours on low the rice was a little mushy, but not bad.  Maybe my crock-pot runs hot?  But next time, I’ll probably only let it go for 5 hours on low.   Also I will say, that I almost skipped the roux/milk step to make the soup creamy.  I think it would have been just fine as just a broth-based soup.  So I’ll keep that in mind next time – one recipe, two versions.

Creamy Chicken and Wild Rice Soup


4 cups (one 32 oz carton) low sodium chicken broth

2 cups water

2 large boneless, skinless breasts {I used 4 small boneless, skinless chicken thighs}

1 box of Rice-A-Roni long grain and wile rice

1/2 tsp pepper

1 cup diced or shredded carrots

1 cup diced celery

3/4 cup flour

1/2 cup butter

2 cups half and half {I used skim milk}


Combine broth, water, ground black pepper, carrots, celery, chicken, and rice (with seasoning packet) in a large slow cooker.  Cook on low for 5-8 hours or high for 4 hours (or until chicken is cooked through, veggies are tender, and rice is cooked).  Remove the chicken and shred it, then add back into slow cooker.  In a saucepan, melt butter over medium heat.  Stir in the flour slowly to form a roux.  Whisk in cream or milk, a little at a time, until fully incorporated and smooth.  Stir milk mixture into slow cooker and let it cook for about 15 more minutes.  Taste and adjust salt and pepper seasoning if needed.


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