Creamy Chicken Wild Rice Soup
Ingredients
1 cup uncooked wild rice blend
1 pound boneless, skinless chicken breast
1 cup onions, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
6 cups chicken broth
2 cups additional chicken broth
2 tablespoons salt-free seasoning blend
3 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour
2 cups milk
salt and pepper to taste
Preparation
Rinse the rice. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. 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 issolved.
Allow the mixture to thicken and become creamy. Add this mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season to taste.
