Tuesday, September 22, 2015

Creamy Chicken and Wild Rice Soup

Creamy Chicken & Wild Rice Soup Before the Addition of the Cream Sauce
I got this recipe online and it's a real keeper. I made a few adjustments, but I still owe the owner a debt of thanks for a great cream soup recipe! I did use low fat milk because I added a can of Cream of Chicken soup to the boullion and water in the recipe. There are quite a few spices and the addition of the white sauce as she posted it adds to temper the flavor. All in all, a good soup! Even better when paired with a loaf of fresh bread. I used a loaf of Rhodes dough that I thawed and shaped into an angel food cake pan for this one. Yum!

CREAMY CHICKEN WILD RICE SOUP (for the slow cooker)
Idea from Author: 

  • 1 c uncooked wild rice blend (I used a box of Uncle Ben's and added it an hour before the soup was done)
  • 1 pound boneless, skinless chicken breast
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 4 large carrots, chopped
  • 3-4 cloves garlic, minced
  • 1 tbsp seasoned salt
  • 2 bay leaves
  • 1 can low sodium chicken broth
  • 1 can cream of chicken soup (low fat or regular)
  • 4 cups water
  • 1-2 tablespoons salt-free poultry seasoning
  • 5 tbsp butter
  • ½ cup all purpose flour
  • 1 1/2 - 2 cups low-fat milk 
  • salt and pepper to taste
  1. *Rinse wild rice under running water*. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, seasoned salt and poultry seasoning 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 ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
  2. 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 about 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy (this is how you make a basic cream sauce).
  3. Add this creamy mixture to the slow cooker. Stir to combine. I didn't add any additional  liquid because it was just right - nice and thick. Let it simmer in the slow cooker for 1/2 hour to 1 hour, until thick and creamy and well-blended.

*Do NOT use quick cook rice because it will get all mushy. If you use an uncooked package of rice such as Uncle Bens Wild Rice add it for the last hour, just before you put the cream sauce in.
**To reheat, add a bit more milk or water because it will be very thick once it stands in the fridge. Make sure to refrigerate as soon as it's cool enough to avoid spoiling.

Great served with fresh bread

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