Well, the slow cooker infatuation continues. I mentioned last week I was hoping to share a stellar slow cooker soup and after a few trial runs, I’m happy to say, this slow cooker creamy chicken and wild rice soup is here in all it’s delicious, dinner-without-hardly-any-work glory.
Talk about a simple, hearty, delicious soup perfect for this time of year. There’s no precooking or crazy, fancy ingredients. It’s a wholesome soup bound to leave your tummy (and stress level) very, very happy. A single batch of this is safe and wonderful and appropriate but if you want to get all crazy and live on the edge, just know that a quadrupled version (you know, in case you have a middle school teacher dinner to help out with or something like that) is also perfection. If you are smart enough to split it into two enormous slow cookers to begin with instead of having to deal with overflowing soup later, that is. As if that would ever happen to me. Ha!
Loosely based off an old favorite stovetop creamy chicken and wild rice soup, this slow cooker version is a bit more classic but still terribly delicious (I omitted a few of the unique flavors from the stovetop version and streamlined the ingredients a bit).
I love easy no-brainer meals like this that require little prep but are still yummy enough to think about all day long in anticipation of dinner. Anticipating dinner is my favorite pastime. What about you?
If you don't have poultry seasoning on hand (Penzey's Spices has my favorite blend), try subbing in 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary (I like to grind up dried rosemary before using in soups so the texture isn't crunchy).
I use the TruRoots sprouted rice/quinoa blend for this recipe which cooks fairly quickly. If you use brown rice or a wild rice blend, you may need the longer end of cooking time and may need to add more broth at the end (if the rice absorbs more liquid than the rice/quinoa blend), depending on how thick you want the soup.
Also, I haven't tried adding the milk/flour mixture at the beginning of cooking time but I think someone should and then report back (sorry to be bossy). UPDATE: Lauren, in the comments, added the flour/milk mixture at the beginning and said it worked great! Finally, the higher fat the milk (up to half-and-half), the creamier the soup will be.
- 2-3 carrots, small diced (about 3/4 cup)
- 3 stalks celery, small diced (about 3/4 cup)
- 5 cups low-sodium chicken broth
- 1 cup wild rice blend or rice/quinoa blend (see note above)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon poultry seasoning (see above for substitutions)
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1 pound chicken breasts (about 2 medium)
- 3/4 cup frozen corn kernels
- 1 cup milk
- 1/3 cup all-purpose flour
- Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
- Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
- Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
- Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.
Recipe Source: adapted from my favorite stovetop chicken and wild rice soup recipe + this recipe at Iowa Girl Eats