I ‘ve been making this creamy chicken and rice soup in my slow cooker almost on a weekly basis this past winter. The worst of winter may have come and gone butI still crave it through the spring! It’s full of veggies, can be dairy free, (Chinese Medicine does not recommend dairy) and can be gluten free too. For substitutions please refer to the notes at the end of recipe.
Creamy chicken and wild rice soup recipe
Add the following ingredients, added one at a time to a large slow cooker
1/2 Cup of rinsed wild rice
3/4 Cup diced celery
1 Cup diced carrot
1 Cup diced onion
4-5 minced garlic cloves
1-2 bay leaves
1 1/2 tsp pepper
1 Tbsp Italian or poultry seasoning
2 or 3 medium sized, boneless chicken breasts
6 Cups chicken broth
2 Cups water
Cook on high for 4 hours. At 3 1/2 hours, remove chicken and shred, using 2 forks. Return chicken to slow cooker.
On the stove, over medium heat, melt:
5 tbsp butter in a large saucepan.
Add 1/2 Cup of flour and combine with large whisk.
Add 2 Cups milk and keep stirring until mixture is smooth and thick.
Add mixture to slow cooker and stir.
Add 2 tsp salt and pepper to taste.
Use coconut milk instead of diary milk
Substitute the flour with Gluten free flour
sliced, sautéed mushrooms, handful of diced green peppers, different combinations of quinoa, brown basmati rice and wild rice add nuance to the flavour.