It seems winter has arrived really early here in PA and that makes me want to only eat soup. We’re already a big soup loving family … well, at least 3 of the 4 of us are. 🙂 I was looking for a soup to make in the slow cooker last week and stumbled across this recipe. I’m so glad I did.
The soup is creamy and packed with chicken, vegetables and wild rice. It was delicious – even better as leftovers!
1 1/2 pounds chicken breasts
6 cups chicken stock
1 cup wild rice
1 onion, diced
3 carrots, peeled and chopped
3 celery stalks, diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 lb cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
1 cup half and half
fresh ground pepper and salt to taste
Season both sides of the chicken breasts with salt and pepper. Place in the slow cooker and add in the chicken stock, rice, onions, celery, carrots and dried spices. Season with salt and pepper. Cook on low for 6 to 8 hours. With 30 minutes left in the cooking time, add in the mushrooms.
Remove the chicken and shred. Place back into the slow cooker.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook until golden brown to make a roux. Whisk in the milk and half and half and continue to whisk until the mixture becomes thick. Season with salt and pepper. Pour into the slow cooker and stir to combine. Season with fresh parsley if desired.
If the soup is too thick, add in some half and half until you reach your desired consistency.
Source: Damn Delicious