Slow Cooker Creamy Chicken Wild Rice Soup

Slow Cooker Creamy Chicken Wild Rice Soup 1

It’s January 3rd and Michigan is really darn cold. Okay, it’s not that bad…but bad enough. I nearly wore my gloves through our dinner date last night. No lie. Worse, I didn’t leave the house prior to our dinner date.

But at least I gave our new treadmill a whirl while also testing our my new FitBit. If I’m going to be seeing more of the great indoors, I must learn to make the most of it. We also did really productive things like take the Christmas decorations down, unpack, and laundry. Adulting – fun!

Slow Cooker Creamy Chicken Wild Rice Soup 2

Anyway, can we chat just a second now that winter is in full effect?

I love, love, love soup but I can’t photograph it worth a darn. Especially creamy soups. Wait, no. It’s really all soups. I just can’t make them look delicious. It’s a shame, really, because a picture is very telling with this whole blog business. And while I could take 3 hours to get the perfect shot with the perfect set-up of props, mama ain’t got time for that!

But really, even 3 hours may not be sufficient to acquire a good soup shot.

Slow Cooker Creamy Chicken Wild Rice Soup 3

So let’s just take my word on particular soup that looks particularly lack-luster and not-so-appetizing, mmmkay? It’s really quite delicious. And easy. And healthy. With the exception of the sodium because…well, flavor. The soup needs the salt. Or at least I needed the salt to bring out the flavor of the soup.

Moving forward, can we pretend my soup photos are beautiful and tempting? K, thanks!

Slow Cooker Creamy Chicken Wild Rice Soup 4

Slow Cooker Creamy Chicken Wild Rice Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (~2 cups each)
 
Ingredients
  • 1 cup uncooked wild rice blend (not parboiled)
  • 1 lb boneless, skinless chicken breasts
  • 1 cup onion, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • 8 cups low-sodium chicken broth
  • 1 Tbsp Trader Joe's 21 Seasoning Salute
  • 1½ tsp salt
  • 1 tsp black pepper
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • ½ cup all-purpose flour
  • 2 cups whole milk
Instructions
  1. Rinse the rice under running water. Place the uncooked rice, chicken breasts, onions, celery, carrots, garlic, bay leaves, chicken broth, 21 Seasoning Salute, salt, and pepper in a slow cooker. Cover and cook on the high for 3-4 hours or on the low for 7-8 hours.
  2. With ½ hour of slow cooking remaining, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks; set aside.
  3. Heat the butter and oil in a saucepan. Once the butter is melted, add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Cook mixture 5-6 minutes or until thick and creamy.
  4. Add this creamy mixture to the slow cooker; stir. Return shredded chicken to the crock pot, cover, and cook an additional 5-10 minutes. Serve hot.
Notes
Recipe slightly adapted from Little Spice Jar

You can aim to reduce the sodium but I can all but promise that you'll end up adding it. Sadly, this soup *needs* the salt for flavor. If you're thinking, "meh, bland"...add some more. I bet it'll liven the flavors right up!
Nutrition Information
Serving size: ~2 cups Calories: 298 Fat: 12.1 Carbohydrates: 32.0 Sugar: 6.0 Sodium: 1,076 Fiber: 3.0 Protein: 19.3 Cholesterol: 93
Be well,

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7 Comments

  1. January 3, 2016 / 5:39 pm

    Hi Nicole,
    I think the pictures turned out great – that soup looks delicious! Do you find yourself pre-making any soups in the winter? I try to get as much of my weekly meals done on Sundays as possible so I never have an excuse not to eat healthy during the week.

    • Nicole Morrissey
      Author
      January 4, 2016 / 9:25 am

      Thank you, Dade! I definitely pre-make soups for busy weeks. Tonight we’re having soup leftovers with Panera bread that I’ll pick-up on my way home from work – a bread bowl for hubby and a baguette for me 🙂 Make-ahead meals are the best, aren’t they!? And soup seems to reheat really well almost always 🙂

  2. Mia
    January 4, 2016 / 12:55 pm

    Hi Nicole! Do you think I could sub almond milk for cream? I’m lactose intolerant.

    • Nicole Morrissey
      Author
      January 4, 2016 / 1:54 pm

      Hi Mia! Yes, I think so…probably won’t be as creamy, but should work fine 🙂

  3. January 6, 2016 / 3:41 pm

    What’s your Fitbit name? We can be friends! It is motivating to walk more than my fitbit friends, so I am warning you 😀

    Congrats on the new treadmill! 😀

  4. liza
    January 18, 2016 / 2:27 am

    yeah i dunno what ur talking about – i love anything creamy like alfredos and chowders anything like that looks it has parmesan or heavy cream i am DOWN… and this looks SPECTACULAR Im excited to use my crockpot that i begged pops for christmas years ago lol may have to start with this!!

  5. February 1, 2016 / 3:57 pm

    This looks delicious! Thank you for providing all of the nutrition info…that’s extremely helpful.

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