Creamy Chicken Wild Rice Soup
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1/2 Cup uncooked wild rice
- 1/2 Cup uncooked basmati rice
- 1 to 1/2 lb chicken breast
- 1 Cup onion, diced
- 1 Cup carrot, diced
- 3/4 Cup celery, diced
- 4 to 5 cloves garlic, minced
- 1 to 2 bay leaves (depending on strength)
- 6 Cups low sodium chicken broth
- 2 Cups water
- 1 tbsp Italian seasoning
- 1 to 1/2 tsp Black pepper
- 2 tsp salt
- 5 tbsp butter
- 1/2 Cup all purpose flour
- 2 Cups whole milk
Instructions
- Rinse the rice under running water. In a 5-1/2 qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
- Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
- Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
- Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
Tags: pepperplate-import