This Slow Cooker Chicken Wild Rice Soup is thick and creamy, but has no cream at all, we are using rice milk instead. This hearty soup is perfect for cool fall nights. I love the convenience of the slow cooker. The slow cooker does all the work while you are at work or at school. Your have a satisfying meal ready when you get home.
A very good soup that combines delicious ingredients rich in flavor and nutrients.
It is nutritious, tasty and highly versatile.
Rinse the rice under running water before cooking. Calculate about a cup of rice to three cups of water. Cook on the stove for 45-60 minutes depending on the variety.
The grains should be chewy, but should not be bent (a sign that they are overcooked). If necessary, drain the rice after cooking.
In this recipe the wild is cooked in the slow cooker, you don’t have to cook the rice in advance.
Wild rice will keep for at least a year in an airtight container, away from light and heat.
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 4 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 cup uncooked wild rice, rinsed and drained
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 1 pound chicken breast, halves
- 6 cups low-sodium chicken broth
- ¼ cup butter
- ½ cup flour
- 2 cups low fat milk or rice milk
- Rinse the wild rice.
- In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.
- Cover and cook on low heat for 6 to 7 hours.
- Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Add the parsley and season with additional salt and pepper, to taste.
- When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour. Slowly whisk in the milk until a thick, creamy mixture forms.
- Add this to the rice and chicken in the slow cooker and stir to combine.