Slow Cooker Chicken and Wild Rice Soup

• Slow Cooker Chicken and Wild Rice Soup (Mel's Kitchen Cafe)
• 
  
• Ingredients:
• 2-3 carrots, small diced (about 3/4 cup)
• 3 stalks celery, small diced (about 3/4 cup)
• 5 cups low-sodium chicken broth
• 1 cup wild rice blend or rice/quinoa blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning 
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1 pound chicken breasts (about 2 medium)
• 3/4 cup frozen corn kernels
• 1 cup milk
• 1/3 cup all-purpose flour

1. Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
2. Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
3. Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
4. Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

Labels (12) whisk together 1Chicken and Wild Rice Soup:Place veggies/rice/spices bag in crock pot. Nestle in 1 lb chicken breasts (NOT INCLUDED), add 3 cans of chicken broth and cook on low for 7-8 hours. Remove chicken and dice,1/3rd cup flour and 1 cup milk (NOT INCLUDED). Add chicken, milk mixture and frozen corn into crock pot and stir to combine. Cook on high for 30 more minutes until thick and creamy. 


Labels (36) Slow Cooker Chicken and Wild Rice Soup