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.
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?
- 2-3 carrots, small diced (about 3/4 cup)
- 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
- 1/3 cup all-purpose flour
- 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.
- 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.
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).
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.