In large slow cooker, combine the following:
- 2 6 oz. boxes long grain & wild rice dish (with seasonings)
- 1 large sweet onion, chopped
- 4 carrots, peeled & shredded
- 3 14.5 oz. cans chicken broth (about 5 cups)
- 3 10 oz. cans chunk chicken breast
- 5 cups water
- Salt, black pepper & garlic powder to taste
Set aside for later:
- 2 cups heavy whipping cream
- 1/4 cup flour (optional)
Stir everything until well blended. Cook on low 6-8 hours or high 3 hours + low 1 hour. Stir together heavy whipping cream + flour until smooth, then stir into soup. Serve when thoroughly blended and heated. (For a lower-calorie version, you can omit the cream & flour and have clear chicken & wild rice soup.)
This recipe makes a full pot (serves 8-10) and may be halved for a smaller batch.
This is my favorite kind of soup, whether homemade or from a restaurant. Panera Bread has a wonderful version, as does my mother-in-law; but I created this recipe to be simpler and utilize the crock-pot (rather than roasting a chicken, soaking authentic wild rice, and creating my own stock!)
The Soup Diva 