Crockpot Chicken Wild Rice Soup
Ingredients
- 1-2 boneless skinless chicken breast
- 1 cup (175g) uncooked
wild rice blend
- 1/2 cup
(65g) finely diced yellow onion (1
small onion)
- 3/4 cup
(97g) finely diced carrot (1
large carrot)
- 3/4 cup
(86g) finely diced celery (2
stalks celery)
- 2 teaspoons minced
garlic
- 6 cups (1346 chicken
stock or chicken broth
- 1/2 cup
(8 tbsp.; 113g) unsalted butter
- 1/2 cup
+ 2 tablespoons (77g) white flour
- 2 cups (458g) whole
milk
- Optional: fresh thyme, fresh parsley
Seasonings
- 2 bay leaves
- 1/2 teaspoon
EACH: dried parsley, dried thyme
- 1/4 teaspoon
EACH: dried oregano, garlic powder,
onion powder, dried sage
- 1 teaspoon EACH: Italian
seasoning, poultry/chicken seasoning
- Salt and Pepper
Instructions
1.
SLOW COOKER: Place the chicken then uncooked wild rice
blend, finely diced onion, finely diced carrot, finely diced celery, and minced
garlic, in the slow cooker with the chicken. Add all of the seasonings. Season
to taste with salt and pepper (I add 1 teaspoon salt and 1 teaspoon pepper
here). Pour chicken broth/stock over everything.
2.
COOK: Stir, cover and cook
on low for 5-8 hours or high for 3-1/2 to 5 hours-- until vegetables are tender
and chicken is cooked through and shreds easily.
3.
CREAM MIXTURE: About 30 minutes before the soup is done,
heat the butter in a small pot over medium heat. Heat until melted and then
slowly whisk in the flour. Allow to bubble and cook, whisking constantly for 1
minute. Gradually pour in 2 cups of the milk, whisking constantly as it is
added. Allow mixture to simmer over medium-low heat until thickened, stirring
occasionally.
4.
SHRED CHICKEN: Once the soup is finished, remove the
chicken to a small bowl and shred with two forks. Add back to the slow cooker.
Stir in the cream mixture. Add up to add an additional cup of milk if the soup
is too thick for your preference.
5.
ENJOY: Remove the bay
leaves. Taste and adjust seasonings ( I typically add an extra 1/4 teaspoon of
salt and pepper). If desired, top soup with freshly chopped parsley or fresh
thyme. Serve with crusty bread.
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