CREAMY CHICKEN WILD RICE SOUP
This creamy chicken wild rice soup is always a hit! It’s one of the recipes that I first started making when my oldest was born. It’s made over and over again and we could never get tired of it.
Even my kids love this stuff! Serve with some crusty rolls or bread and watch your kiddos devour this one. Vegetables and all!
HOW TO MAKE CREAMY CHICKEN WILD RICE SOUP IN THE SLOW COOKER
- Add a 32 oz carton of chicken broth (OR 4 cups water + chicken bouillon) to the slow cooker.
- Chop up some carrots and celery. I always use baby carrots cause it’s so easy and no peeling needed. Add those to the slow cooker along with some boneless, skinless chicken breasts, the rice-a-roni (seasoning and all). Stir together and cover with a lid.
- Let cook on LOW heat for 6-8 hours. Mine is always done right around 6 hours.
- Shred the chicken. The chicken is so tender that it will literally fall apart.
- Make a roux on the stove top by melting butter, whisking in the flour, salt, and pepper. Slowly add in the milk, while whisking constantly, and let that cook for a few minutes until thicker.
- Add into the slow cooker and let cook for a few more minutes.
MY TIPS FOR THIS SLOW COOKER SOUP RECIPE
I always use baby carrots when any recipe calls for chopped carrots. You don’t have to peel them and they are already small in size so all you have to do is slice thin.
After trying this recipe with all the milks under the sun, the fat-free half and half milk is the best. If you use the full fat half and half milk it will end up being really thick, which is not a texture my family enjoys. If you do have to use the full fat half and half milk, be sure and not to cook it very long on the stove top. You don’t want it too thick before you add it into the soup. If the fat-free half and half is not available, try using a 1% milk.
You will use the seasoning packet that is inside the Rice-a-Roni box for this recipe. Do not discard it with the box.
I find that we like the taste of the full salt chicken broth best in this recipe. The long cook time tends to mute flavors (salt!) so I prefer the extra salt of the full salt chicken broth. But yes, low-sodium chicken broth will work just fine too.
TRY THESE OTHER FAMILY FAVORITE SOUP RECIPES
- Tomato Hamburger Vegetable Soup
- Cheeseburger Soup
- Instant Pot Potato Corn Chowder
- Slow Cooker Chicken Enchilada Soup
- Cream Cheese Chicken Soup
- Minestrone Soup
- Ground Beef Macaroni Tomato Soup
Creamy Chicken Wild Rice Soup
- 2 boneless, skinless chicken breasts
- 1 carton (32 oz) chicken broth (or 4 cups water + bouillon)
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup butter
- 2 cups fat-free half-n-half milk
- Combine chicken broth, water, carrots, celery, the package of dry rice and seasoning packet (included in box) into a slow cooker. Stir together and put chicken breasts inside.
- Cover with lid and cook on low for 6-8 hours.
- When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
- In small bowl combine the flour, salt, and pepper.
- In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
- Slowly add in the half-n-half milk while whisking until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won't take long.
- Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes. Serve!