Description
This Chicken Wild Rice Soup is made in the crock pot for an easy and comforting dinner. It’s a great way to use up leftover chicken or turkey!
Scale
Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3/4 cup wild rice blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 4 cups chicken broth
- 2 cups water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 2 cups cooked, shredded chicken
Instructions
- Combine the carrots, celery, onion and rice in a slow cooker. Add the broth and water and stir to combine.
- Cook on low for 6-8 hours, or until the rice is tender.
In a saucepan, melt the butter. In a small bowl, combine the flour, salt and pepper. Whisk the flour into the butter. It will look clumpy, but continue to cook and stir for a minute or two. Slowly whisk in the milk, constantly whisking to work out any clumps.
- Stir the milk mixture into the slow cooker. Add the chicken, then continue to cook on low for an additional 15 minutes to heat through.
- Serve warm.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 284
- Sugar: 5 g
- Sodium: 507 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 53 mg
Keywords: Chicken wild rice soup, creamy chicken and wild rice soup
