This creamy chicken wild rice soup is always a hit! It’s one of the recipes that I first started making when my oldest was born. It’s made over and over again and we could never get tired of it.
Even my kids love this stuff! Serve with some crusty rolls or bread and watch your kiddos devour this one. Vegetables and all!
2 boneless, skinless chicken breasts
1 carton (32 oz) chicken broth (or 4 cups water + bouillon)
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
2 cups fat-free half-n-half milk
Combine chicken broth, water, carrots, celery, the package of dry rice and seasoning packet (included in box) into a slow cooker. Stir together and put chicken breasts inside.
Cover with lid and cook on low for 6-8 hours.
When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
In small bowl combine the flour, salt, and pepper.
In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
Slowly add in the half-n-half milk while whisking until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won’t take long.
Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes. Serve!
If your chicken breasts are small then use 3 of them. It should be at least 1 lb of chicken. Slightly more won’t hurt.
DO NOT prepare the rice mix before adding it into the slow cooker. Be sure and not throw out the seasoning packet included in the rice box. You will add that into the slow cooker with the other ingredients.
Watch carefully what rice box you buy at the store. It should be the regular rice-a-roni NOT the instant or quick stuff. This is the wild rice you want.