Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup is the PERFECT crock pot meal. I love making this soup on a day when I know we will be in some serious need of comfort food. This recipe makes a large batch which is perfect for bringing to a friend or neighbor. It is also a great recipe to throw in the freezer for a busy day meal. The full recipe is below with directions for the crockpot and stovetop. I will be sharing some tips and tricks in the next few paragraphs for making this in the crockpot which is how I made it. I have a crockpot that has a sauté setting, but I also include steps in the full recipe if your crock does not have this option.

Carrots, Onions and Celery

Carrots, onion and celery are the basis for every good soup. Simply sautéing these and adding them to your soup, give it a rich flavorful taste. You can sauté these veggies ahead of time , along with the chicken and save them in the fridge for a few days. When you are ready to throw your ingredients into the crockpot, pull your already prepped veggies and chicken.

Long Grain & Wild Rice

I buy the brand pictured above from Aldi for this soup. There are many other brands that you can find in all grocery stores. Just make sure that you buy one that has the seasoning packets, as that is the seasoning for this soup. These grains suck up A LOT of the liquid (10 cups of water) when you are making this soup. Do not be alarmed, this is why you add the cream soup, water and milk the last hour of cooking.

Creamy Chicken & Wild Rice Soup

Yield: 10 to 12 Servings

Creamy Chicken & Wild Rice Soup

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This soup can be made in the crockpot or on thre stovetop. A simple recipe using carrots, onions, celery, chicken and boxed wild rice. This soup is creamy and delicious and perfect for those cold nights.

Ingredients

• 1 lb of chicken breast or thighs, cut into small cubes
• 1 cup of diced celery
• 1 cup of diced carrots
• 1 medium sized yellow onion, diced
• 1 cup of diced mushrooms (optional)
• 4 tablespoons of butter
• 2 cans of cream of mushroom soup (or cream of chicken)
• 2 cups of milk
• 10 cups of water
• 2 6 ounce boxes of Long Grain Wild Rice, the kind that comes with the seasoning packet. (I get mine at Aldi)
• Black Pepper
• Poultry Seasoning
• Dried Chili Flake

Instructions

I have a crock pot that has a sauté setting, if you do not, sauté the veggies in a skillet and add to the crockpot. If making this on the stove, sauté your veggies in your soup pot.

1. Add the four tablespoons of butter to your skillet, crock or soup pot and sauté your onions, carrots, celery and mushrooms until they are golden brown and soft. Season to taste with a sprinkle of poultry seasoning (approximately 1/2 tablespoon) and black pepper.
2. Add your chicken and sauté until golden brown and fully cooked. This shouldn't take long as your chicken should be cut small.
3. Add the seasoning packets from both boxes of the wild rice and sauté for about 5 minutes. (if you're using a non sautéing crock pot, you can add all this to the crock pot at this point.)
4. Add your 10 cups of water to your crock pot or stock pot if making on the stove. Add both boxes to your crock pot and cook on low 6 to 8 hours. If making on the stove, bring the pot to a low simmer and simmer 1 hour. Then add your rice and simmer on low one hour.
5. If making in the crock, when there is one hour left of cooking, add the two cans of soup to a bowl, fill the cans with water, add to the soup and then fill the cans with the milk and also add to the bowl. Whisk until smooth and add to the crockpot. Cook on low one more hour. If making on the stove do the same as above, but simmer on the stove one more hour.
6. Top the soup with black pepper and the crushed dried chili flake, Serve with crackers.

This soup is such a treat on a cold and blustery day. If you love soup, you must try my creamy Potato Soup that is also just as easy. You can get the recipe by CLICKING HERE.