Creamy Chicken and Wild Rice Soup

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!)



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