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Chicken and Wild Rice Soup Recipe

With the cold weather in full force, it's time for some delicious soups to warm the belly! We have noticed that, since our kids have come home from public school, this is the first year that we haven't had cold after cold! So that's a plus for sure! We we're thinking ahead though, and soups always make us feel better, even if we aren't ill. This is a nice, thick, stick-to-the-ribs sort of soup that will leave you feeling full for a long time after you have finished. I could still eat a few bowls of it though, I could live off soups! This Chicken and Wild Rice Recipe is something that you can set up in the morning and leave it alone to do it's thing all day. Whoever invented the Crock-Pot is a genius! Hey, maybe that should be a history lesson.all about the invention of the Crock-Pot!

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Ingredients

1 C uncooked wild rice

1 lb chicken breasts (diced)

2 celery stalks (diced)

2 carrots (diced)

1 small onion (diced)

6 assorted baby bell peppers (any color)

6 C chicken broth

1 tsp poultry seasoning

C butter

C flour

2 cups half and half

C white wine

Instructions

  1. Do a quick rinse of the wild rice.
  2. Place rice, raw chicken, celery, carrots, onion, peppers, chicken broth and poultry seasoning in the slow cooker. Cook on low for 6 8 hours.
  3. When it is done cooking, turn off and do the next part.
  4. In a saucepan on the stove, melt the butter and then sprinkle in the flour. Stir it together to form a roux and let it cook for about a minute.
  5. Slowly add in the half and half, whisking constantly until the whole mixture is thick and creamy.
  6. Add in the wine and stir together gently.
  7. Pour the milk mixture into the slow cooker and stir it all together. If it is too thick for your liking, add a bit of water or milk to thin it.
  8. Add salt and pepper to taste.

 

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Posted in Renovations Post Date 11/19/2016


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