Slow Cooker Creamy Chicken and Wild Rice Soup

Slow cooker Creamy Chicken and Wild Rice Soup is such a best, rich, hearty, and satisfying soup that people love it a lot. Moreover, it’s like a usual chicken noodle soup but to make this creamy wild rice soup you have to use a variety of different flavorful rice instead of noodles. And it’s usually made creamy with milk and some heavy cream-based béchamel sauce.

No doubt, everyone will love to eat this creamy chicken and rice soup. However, you will not just enjoy the beat and velvety creamy goodness of this easy chicken and wild rice soup but it also gives you unique textural contrast along with unique flavor. Ocean recipes have one of those recipes that you’ll crave.

Ingredients of Grandma’s Wild Rice Soup Recipe:

• 3/4 cup of best uncooked wild rice blend
• One cup of fully chopped yellow onion small
• One cup of fully diced two carrots
• One cup of diced celery almost three ribs
• Seven Tbsp. of the best butter, diced
• One large size garlic clove, fully minced
• 4 1/2 cups of the best low-sodium chicken broth
• 1/4 tsp. of each dried thyme, marjoram
• Salt and ground black pepper, just to taste
• One lb of the boneless skinless chicken breasts halves
• Half cup of all-purpose flour and one and a half cups of fresh milk
• Half cup of heavy cream and one tsp. lemon zest

Method of Creamy Chicken and Wild Rice Soup :

Step #1

First of all, you’ve to prepare rice according to the directions listed on your package. Halfway through your rice cooking, in a separate large size pot, melt one Tbsp butter over medium heat. And then just add onion, carrots, and celery and saute for almost four minutes, add garlic and saute for just thirty seconds.

Step #2

In this step, you’ve to add the chicken broth, thyme, marjoram, some quantity of sausage, rosemary and season with salt and black pepper just for taste. Now, you need to increase heat to medium-high, add chicken, and then bring your mixture to a boil.

Step #3

Here, you have to cover your pot with its lid, and then reduce to medium-low heat and allow this mixture to simmer until chicken is cooked through about fifteen minutes.

Step #4

Remove your chicken and set it aside for some time on the cutting board to cool for almost five minutes then shred into small bite-size pieces. You must leave soup fully covered over warm heat.

Step #5

At the same time in a separate medium-sized saucepan, melt the remaining six Tbsp. of butter over medium heat. And then, add flour and cook it for one and a half minutes, whisking constantly.

Step #6

And then, whisk vigorously and slowly pour milk into your butter/flour mixture. You can also whisk in heavy cream and cook this mixture, stirring constantly until it thickens.

Step #7

Finally, you need to add milk mixture to your soup mixture in the pot along with fully shredded chicken, cooked rice, and best lemon zest. Stir it very well and remove it from heat. Let your chicken soup cool slightly and serve.