Hi everyone. I hope you’re having a great day and keeping warm in this chilly Chicago weather. It’s actually the perfect week to make a big batch of soup. I tried this Slow Cooker Creamy Chicken Wild Rice Soup with our family last night and it was great.
- 2 boxes of uncooked Uncle Ben’s wild rice with seasonings
- 1 Rotisserie chicken
- 1 cup onions, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 1 cup mushrooms, rinsed (optional)
- 4-5 cloves garlic, minced
- 2 bay leaves
- 8 cups low sodium chicken broth
- 2 tablespoons salt-free seasoning blend (such as Trader Joe’s 21 Seasoning Salute OR Mrs. Dash’s Original Blend)
- 3 tablespoons butter
- 2 tablespoons olive oil (or substitute more butter)
- 1/2 cup all purpose flour
- 2 cups milk
- salt and pepper to taste
- Place the uncooked rice, onions, celery, carrots, garlic, bay leaves, chicken broth, and the seasoning blend 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 1/2 hour of cooking, add the rotisserie chicken to the slow cooker. (I prefer using a pre-cooked rotisserie chicken instead of chicken breasts…the chicken doesn’t dry out then.)
- 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.
- Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
That’s it! If you’re looking to skinny up this recipe, it would be just as tasty without adding the cream mixture in the end. But even with it, the original recipe is less than 300 calories per one-cup serving (assuming using 1 % milk).
Recipe and photos inspired by The Little Spice Jar.