Creamy Chicken Wild Rice Soup

Creamy chicken wild rice soup is a family favorite for chilly days. Creamy, flavorful broth loaded with shredded chicken, carrots, celery and wild rice. This cooks all day in the slow cooker and uses a package of rice-a-roni for convenience. This stuff is incredible!

 Yay! It’s July! July is my birthday month. Ever since turning 30 last year, I don’t really pay attention to my birthdays. I’ve been having a hard time coming to terms with getting older. But now that my kids are at that age where they get super excited about birthdays, I’m sort of forced to be excited about mine and want to celebrate it.

One way I do love celebrating birthdays is with food! The birthday person always gets to pick out their favorite dinner and that’s what I make that night. Soup of any kind is my very favorite food. So it was no wonder that I picked this slow cooker creamy chicken wild rice soup. I LOVE this stuff served with a side of crusty bread. So good!

 I feel weird posting a soup recipe as I write about July and summertime. Feels a bit odd. I totally realize it’s not soup season, but it has been really cloudy and rainy here and whenever that happens I always crave soup. This creamy chicken wild rice soup to be exact. 

If you ask me, I think soup season is year-round. I make it at least once a month, even of it’s 100 degrees outside or 20 degrees 🙂 

 Combine the ingredients in the crock pot in the morning and let this creamy soup cook all day. Prepare a simple roux of flour, butter, and milk and pour it into the slow cooker about 30 minutes before serving. This makes the soup nice and creamy. If you want to lighten things up a bit go ahead and use fat-free half & half milk. That’s usually what I use when I make this and it’s still creamy and delicious. Thanks in part to the stick of butter.

I hope you love this one. It’s easily one of my favorite soups on the blog.

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Creamy Chicken Wild Rice Soup

Prep Time

20 mins

 

Creamy, flavorful broth loaded with shredded chicken, carrots, celery and wild rice. This cooks all day in the slow cooker and uses a package of rice-a-roni for convenience.

Course: Soup

Cuisine: American

Servings: 8

Calories: 327 kcal

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth I use a 32 oz carton
• 2 cups water
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice do not prepare
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup butter
• 2 cups half-n-half can use fat-free

Instructions

1. Combine chicken broth, water, carrots, celery, and the package of dry rice and seasoning packet (included in box) into a slow cooker. Place chicken breasts inside.
2. Cook on low for 6-8 hours.
3. When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
4. In small bowl combine the flour, salt, and pepper.
5. 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.
6. Slowly add in the milk while whisking until smooth and incorporated. Cook and stir for a few minutes until thickened. This won't take long.
7. Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes.

Recipe Notes

You can use full fat half & half milk or fat free DO NOT prepare the rice mix before adding it into the slow cooker. Be sure and not throw out the seasoning packet included in the rice box. You will add that into the slow cooker with the other ingredients.

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