Chicken and Rice Soup in the Slow Cooker

I love soup in the winter. I want to eat it every day. But, I really only like it from restaurants. I have tried organic box soups, cans, etc. And I have tried to make soup many, many times. This recipe was the first one that I will make again! It is a little healthier than most creamy soups, and definitely healthier than restaurant varieties, and it is easy to make. I found it on a blog called Little Spice Jar. Thanks LSJ! (Recipe is at the bottom of this blog.)

Creamy Chicken Wild Rice Soup {Slow Cooker}

Author: Little Spice Jar

Serves: 8-10 servings

A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It's the perfect slow cooker meal for a chilly winter night! The best part is, you've probably got most of these ingredients at home already!

Ingredients

• 1 cup uncooked wild rice blend (NOT parboiled)
• 1 pound boneless, skinless chicken breast
• 1 cup onions, chopped
• ¾ cup celery, chopped (or mushrooms)
• ¾ cup carrots, chopped
• 4-5 cloves garlic, minced
• 2 bay leaves
• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)
• 2 tablespoons salt-free seasoning blend (such as Trader Joe's 21 Seasoning Salute) and salt and pepper to taste
• 3 tablespoons butter
• 2 tablespoons olive oil (or substitute more butter)
• ½ cup all purpose flour
• 2 cups milk (1 cup half and half, 1 cup 1% milk)
• salt and pepper to taste

Instructions

1. Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, poultry seasoning and salt and pepper 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. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 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 (about 10 minutes)
3. Add this creamy mixture to the slow cooker along with the shredded chicken. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.