慢炖锅奶油鸡和野生米汤manbetx赛车
Well, the slow cooker infatuation continues.
I mentionedlast weekI was hoping to share a stellar slow cooker soup and after a few trial runs, I’m happy to say, this slow cooker creamy chicken and wild rice soup is here in all it’s delicious, dinner-without-hardly-any-work glory.
Talk about a simple, hearty, delicious soup perfect for this time of year.
There’s no precooking or crazy, fancy ingredients. It’s a wholesome soup bound to leave your tummy (and stress level) very, very happy.
单一批量这是安全且精彩且适当的，但如果你想全部疯狂并在边缘生活，只知道一个四倍的版本（你知道，万一你有中学老师的晚餐，请帮忙那样）也是完美的。
If you are smart enough to split it into two enormous slow cookers to begin with instead of having to deal with overflowing soup later, that is.
As if that would ever happen to me. Ha!
松散地基于一个古老的最爱stovetop creamy chicken and wild rice soup，这个慢炖锅版本有点经典，但仍然非常美味（我省略了炉灶版的一些独特的味道，并简化了一点成分）。
I love easy no-brainer meals like this that require little prep but are still yummy enough to think about all day long in anticipation of dinner.
Anticipating dinner is my favorite pastime. What about you?
一年前：经典南瓜派
Two Years Ago:Heavenly Blueberry and Cream Angel Dessert
Three Years Ago:巧克力和椰子奶油馅饼棒
慢炖锅鸡肉和野生米汤manbetx赛车
Ingredients
- 2-3 carrots, small diced (about 3/4 cup)
- 3秆芹菜，小切块（约3/4杯）万博体育app官网
- 5 cups low-sodium chicken broth
- 1 cup wild rice blend or rice/quinoa blend (see note)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon poultry seasoning (see note for substitutions)
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1 pound chicken breasts (about 2 medium)
- 3/4 cup frozen corn kernels
- 1杯牛奶
- 1/3 cup all-purpose flour
Instructions
- Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
- 取出鸡肉并切成小块。manbetx赛车（如果您不喜欢慢炖锅煮熟的鸡肉纹理，请在大约4-5小时后拿出它，然后manbetx赛车稍后预留或在烹饪时间中途加入。）万博体育app官网
- Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
- Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.
Notes
Spices:if you don't have poultry seasoning on hand (Penzey's Spices has my favorite blend), try subbing in 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary (I like to grind up dried rosemary before using in soups so the texture isn't crunchy).
Rice：我使用Truroots发芽的米饭/奎奴亚藜融合了这个食谱，这是相当快地烹饪的食谱。如果使用糙米或野生米混合，您可能需要较长的烹饪时间结束，可能需要在末端添加更多肉汤（如果水稻吸收更多的液体/奎奴亚藜混合物），具体取决于您的厚度想要汤。
Milk + Flour Mixture: also, I haven't tried adding the milk/flour mixture at the beginning of cooking time but I think someone should and then report back (sorry to be bossy).
更新: Lauren, in the comments, added the flour/milk mixture at the beginning and said it worked great! Finally, the higher fat the milk (up to half-and-half), the creamier the soup will be.
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作为亚马逊助理和其他联盟计划的成员，我从合格购买中获得。
美味，易于制作，非常令人满意。我没有改变任何东西，它是完美的。我有全牛奶所以我用来......我认为至少需要2％，但这只是我的意见。大汤，现在将在我们平常的旋转中。谢谢嗯！
So yummy! I made this for the first time today and it was fantastic! So perfect for a chilly January day.
We love this soup. Easy, satisfying and really yummy. .
Mel,
I made this in my electric pressure cooker. I used 2 partially frozen chicken breasts. I cooked it for 35 minutes as suggested, shredded the chicken and then put in the milk flour combo and the corn. Adjusted the seasonings and it was perfect! Thanks for the recipe. I love your website.
Ann F.
Indianapolis
aw！谢谢你的评论......我必须肯定试试！
Is there a dairy free recommendation?
I believe someone in the comments used almond milk, but I haven’t tried a dairy-free version myself.
I made this soup using the Instant Pot today. I followed the recipe as is, putting it all in the IP and turning it on to pressure cook for 35 minutes. After it was done and pressure released I turned it on to sauté and added the milk and flour just as if in the slow cooker.
It was perfection. Done in less than a hour instead of 7 hours in the slow cooker!
Nice! Thanks for sharing the IP variation!
For those who want to or need to start this later in the day-and/or use frozen chicken.
I put all ingredients in plus 2 frozen Costco(individually wrapped) chicken breasts for 2 hrs on HI. Removed chicken and continued cooking on hi for another 1-1/2 hrs. It was nice and thick at this point and I added corn and chicken. Heated through and it came out soo yummy! The Costco frozen chicken cooks fast and turn out moist! Love those things! Thanks for the recipe-I’ve made the more involved one and while I LOVE it-this totally works great!
I have this on my menu for this week, but I’m struggling to come up with a side dish that isn’t a carb or veggie since those are covered in the soup and I already have applesauce and lettuce salad on the menu for other days…..any suggestions??
I usually keep it simple with soup and sometimes just serve it with sliced cheese. Boring, I know! But no one complains.
Cautionary tale–DO NOT try this on high. Wild rice turned to disgusting mush and dinner was not salvageable
我不关心这个食谱。我真的很想like it but there just wasn’t much flavor. Maybe if I’d used half and half I would have liked the creamy flavor better. It was also really runny.
Has anyone tried cooking this on high for more like 4 hours? I was planning on this for dinner but didn’t have time to prepare it in the morning so I put it together around noon using frozen thighs and a brown rice/quinoa mix – will it be ready by 4:30? I guess I’ll find out.
Just wondering. Both the soups this is based on have onion in them. Why did you decide to remove it from this version?
Mostly because sometimes I don’t love how onions cook (or rather, don’t cook) in the slow cooker so I omitted it. You could add it, though – or a dash of onion powder or something like that.
We really enjoyed this soup although my slow cooker cooked it way too fast–six hours with the rice and veggies was way too long. The rice blend I got had mostly dissolved and it needed quite a bit of broth to thin it out. It was still great though. I only cooked the chicken for two hours because I know chicken breasts always cook quickly in my crock pot. Next time I will cut down cooking time for the veggies and rice to about four hours.
几个星期前我做了这汤，很美味！秋天晚上这么容易和蔼可亲。我会很快再做一次。我喜欢你所有的食谱！万博半全场
This looks delicious! Definitely sounds good on a snowy day like today. I love Panera’s wild rice soup, and this looks like it could be an even-better homemade alternative!
Thanks for sharing!
I made this yesterday and it was a huge hit! We had last minute dinner guests and they all loved it too. I used a wild rice blend, and ended up adding probably 3 cups water and an extra cup of milk/cream, and then more spices. I made your drop biscuits to go with it.
I added he milk and flour at the beginning and the soup did thicken, but the milk curdled a bit. I’d recommend adding the milk/flour mixture at the end.
The flavor was great, though! Thanks for the recipe!
We made this for dinner last night and after three bites, my husband told me that it was definitely a keeper. Thanks for helping me keep my family happy at dinner!
我几天前我做了这汤，根本没有留下深刻的印象。我通常喜欢所有的食谱，期待尝试他们。万博半全场我遵循指示甚至加入更多的鸡肉汤稀疏，但最终用厚厚的糊状和无味的汤。manbetx赛车我认为在结束时添加面粉可能已经归因于此。如果我决定再次制造它，我可能会在开始时添加面粉/牛奶，就像其他人建议一样。
I made this soup a couple days after you posted the recipe. I always make chicken noodle soup, thought I would try something different. So easy and so flavorful. I have shared and shared this recipe. Great soup!
我不再让自己的股票了解，所以我比肉汤更好地使用鸡肉基础。manbetx赛车我用鲍勃红磨野生和糙米混合物。我确实必须添加额外的肉汤，因为它太厚了。但我实际上喜欢它更厚。
Thanks for your great recipes.
I used to get creamy wild rice soup at a restaurant that is closed now. I made this soup on the stovetop and halved it. I added a small onion and extra chicken broth because I wanted more liquid. I used chicken from a deli chicken. Very easy and delicious.
Mel,
我不能告诉你所有这些慢炖锅配方所需的。万博半全场他们是我的救生员！保持伟大的工作！
Made this using all quinoa and homogenized milk, and as a warning to others this was more stew than soup with those subs. Still super tasty and I highly recommend anyways, I added mushrooms, and broccoli because I’m always trying to get veggies into my toddler I also added in the mustard powder and curry from your other cream soup recipe. Very delicious and easy
我做这个汤早餐后you posted it. I used frozen chicken breasts because I didn’t have time to thaw. I also doubled the recipe. I added a little bit of diced onion to the carrots and celery, and sautéed those veggies together for about 3 minutes in case they didn’t soften during cooking time (sometimes my slow cooker is unreliable about softening up the veggies). I used a brown rice/wild rice mix, too but other than those minor changes, I followed the recipe…and it was wonderful! We loved it. Oh, I used goat milk, not cow’s milk, to mix with the flour but still…it was lovely, filling, warm and comforting on a very cold snowy night. I made your Italian bread bowls to serve the soup. And as a major bonus and props to you, I took half the finished soup to our neighbors since they just had a new baby and the husband also just had surgery. That right there says how completely trustworthy your recipes are–I committed to taking the soup to my neighbor before ever tasting it myself because I knew it would be great. Thank you so very much for all the work you put into your blog. I rely on it nearly every day of the week.
Thank you for your sweet comment, Amber. And I just have to say, your neighbors are awfully lucky!
梅尔〜
只是一个小问题,我想更新我的缓慢有限公司oker. Do you have any recommendations? Which one do you use?
谢谢你的时间：）
You and me both, Trish! My two slow cookers (a 4 1/2-quart and then a larger 6-quart oval one) are over 10 years old and showing signs of wear (one of them is missing the lid completely). I haven’t bought a new one so I don’t have a recommendation for the best ones on the market right now. I do know I prefer the kind that have the heavy, ceramic insert (as opposed to the flimsier metal inserts) only because I used a friend’s that was metal and it cooked much hotter and less evenly than the ones I have. I’ll keep you posted if/when I get a new one.
I bought a Hamilton Beach Stay & Go (6 qt) about a year ago and LOVE it. It cooks great, has a removable stoneware insert, has clips you can lock on for travel (great for potlucks), and even comes to a simmer at high temp which is great for thickening at the end. I highly recommend it!
Thanks for the recommendation, Lauren!
Sounds like you have the same crockpots I do. I don’t think my bigger one cooks evenly, and is getting harder to keep clean. I have read excellent reports on the crockpot Lauren mentioned. Waiting to see what you buy Mel!
I have a kitchen aid 6 quart crock pot and have had it for over 12 yrs. It still works amazing and looks great. I would highly recommend it,
I made this soup, but mine didn’t turn out very creamy even with adding a mixture of half and half and milk. I had a can of cream of chicken soup in the pantry so I added that and a bit more milk at the end and it turned out great.
A little background
1. I do not comment; I just stalk your blog. I feel comments take time away from your family and are unnecessary. So for me to leave a comment it must be note worthy.
2. I adore your recipes and frequent your blog daily {the only fail I have had is getting my soups to thicken (even if I follow the recipe exactly – it is not your problem I can not make jello from a box)}
I made this soup (on the stove top) this evening following a 10 hour day at work. It came together quicker than I had expected and was perfect for a cold evening at home.
我的丈夫是如此的印象。他说这是the best soup I had ever made and the consistency was perfect. I told him it was your recipe and replied with “ANOTHER HIGH FIVE FOR MEL!!”
My daughter would not even try (for some reason my came out slightly grey looking) but once I mentioned that it was yours she decided it was actually really good.
Thank you! Thank you for taking time out of your day to share your recipes and feeding my family.
You are awesome, thanks for commenting! I’m so, so happy you loved the soup and seriously, huge points to you for even attempting dinner after a 10 hour work day.
Hi, Mel. I am happy to report back that adding the flour/milk mix at the start of the cooking time yielded a yummy, creamy soup. This recipe was quite adaptable, too.
I subbed in another veg, since I didn’t have celery on hand & added frozen chix breast with good results. This soup is delicious & hearty, a real crowd pleaser, & it makes lots & lots.
aw！我很高兴听到它，我将更新他人的配方中的音符。谢谢你回顾一下！
Oh, I love creamy chicken and wild rice soup. We’ve had it for our traditional Christmas Eve soup and bread dinner the past two years. My husband is dairy and gluten free now, so I thought it was off the table, but I think I could probably use almond or rice milk and cornstarch. Would you use the same amount of cornstarch or less?
I’d probably use the same amount of cornstarch but usually cornstarch really benefits (to thicken effectively) if the soup comes to a simmer/boil so you might want to transfer the soup to a pot and finish it off that way (or if your high setting gets it to a simmer, you’d probably be ok).
看起来很美味，梅尔！我要把它作为一种食谱，以便在几周内使用我的火鸡剩菜！
I had the exact same thought, Deb – this would be great with leftover turkey stirred in at the end!
这汤看起来很棒！在高中，我在纽约州的牛排馆工作，每天冬天就像这样汤。我将在冬天来制作这个，所以我可以重温所有温暖的模糊的感受！
Paige
http://thehappyflammily.com.
看起来美味！我们喜欢野生米饭，我很兴奋，简化慢炖锅配方！
I made your classic stovetop version of this just the other day, and because lucky me, I’m allergic to rice, (I know. Weird and random, but true) I subbed orzo for it, and it was delicious! Quinoa is usually my rice substitute, so I can’t wait to try it in this! Yum!
Mel this looks fantastic! I have been making your cream cheese chicken soup a lot lately and am wondering if I could crockpotize (that’s a word) the recipe using the same method you do here. Any thoughts?
I like the new word, Kristen! You know, I’ve never made that cream cheese soup in the crockpot. I’m a little worried it’s a bit too milky – too dairy based if that makes sense. But, anything is worth a try! Let me know if you experiment and I’ll do the same.
It is also possible that if you do, hypothetically, serve this soup to a crowd of starving middle school teachers, they may, hypothetically, scrape the pot clean and fight over who gets to lick the serving spoon. Additionally, if you were to hypothetically also serve Mel’s rolls with this soup to said crowd, there might, hypothetically, be audible moaning involved. Hypothetically.
Haha, you are funny, Teri.
我昨晚与真正发芽的米饭/奎奴亚藜混合物做出了类似的东西，它很好，但缺少一些东西。迫不及待地想用你的魔法触摸调味融合。看起来很美味！感谢分享您的食谱，梅尔，你的余地让我们其余的更好万博半全场。
Mel, this looks fabulous! When you say use a wild rice blend do you mean the kind you get in a box like Uncle Bens or do you mean real Minnesota wild rice?
It is definitely not Minnesota wild rice. You can tell just from the photo. Plus, there is no “blend” when it comes to MN wild rice.
Hi Lucy – I’ve always used a blend like the TruRoots (sprouted wild, brown rice and quinoa). I wouldn’t use 100% Minnesota wild rice because of the texture but that’s just me. I have a feeling (although it would negate the recipe title) that it would be delicious with all brown rice. It’s pretty adaptable.
Yes!! Another crock pot recipe! We were delighted with your crock pot roast beef sandwiches you posted last week. You make life so much more exciting.
这看起来神圣，梅尔。特别是在这繁忙的一年中！迫不及待地想制作这个汤......今天。