Hunk of Meat Monday: Crock Pot Creamy Chicken & Wild Rice Soup

The weather is cooling off, to my dismay of course. To combat this weather, I have been wanting warm comforting soups. Now, the man of the house doesn’t look at soup as a meal, but he will get used to it one of these days. The first one to try was a big hit with the kids and I though. Plus it was easy!

Start by chopping up two stalks of celery.

I tossed some carrots in the food processor to chop up finely to get about a cup or so.

I also diced one shallot. If you don’t have a shallot, dice a half of an onion.

I then tossed it in the crock pot along with two cloves I had sliced.

Now, this is optional, but I sliced about 4 or 5 mushrooms and tossed them in as well.

So, I wasn’t sure if this was going to work when I decided to try it, but I thought it would be worth a try. Grab a box of long grain and wild rice. My box was the 4 ounce or so box.

Dump it on top of the veggies.

Then I added about 1 pound of chicken breasts and chicken tenders. I buy the tenders and breasts when they are on sale and freeze them in 1 pound portions to use later. I then poured the seasoning packet from the rice over top of the chicken.

Then pour a box (or four cups) of chicken broth over everything. Pour two more cup of water over top. Then cook on high for 4-6 hours or low for 6-8 hours.

While it is all cooked, cut or tear the chicken apart. This can be done during the cooking or at the end of cooking.

Then start on the roux by melting a stick of butter.

Mix together 1/3 cup of flour and 1/2 teaspoon salt and pepper. Add it to the butter.

When the roux is formed it will look something like this.

Then slowly add 2 cups of milk or half and half. I did a combo of the milk and half and half.

Pour it into the crock pot and stir together.

Let it cook for another 15 minutes or so.

The soup will be thick and creamy.

Divine yumminess.

Looking for other great soups. Last week had some great soups linked up as well. Be sure to check them out.

Hunk of Meat Mondays

Comments

  1. Miz Helen says

    Hi Leah,
    Your Soup looks so good it is perfect for a cold fall day. I am sharing my Cranberry Oat Bars. Thanks for hosting and have a wonderful week!
    Miz Helen

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  3. Lark (SparkyLarky)@ Lark's Country Heart says

    What a great recipe! Thank you for sharing this with us all on "Made it on Monday" link party last week.

    And guess what?….YOUR recipe made the TOP 3!
    * The post will be up on Monday the 7th.
    Congrats and thank you again!

    http://www.larkscountryheart.com/

  4. PERMANENT POSIES says

    This looks so good. I love soups and I particularly love hearty soup. Thanks so much for sharing again. I really appreciate it.

  5. Leonid says

    i read everyone’s ctmemnos before i attempted this recipe. For all those who need specifics (like i do at times) i used Buttermilk Grands biscuits by Pillsbury. i did cut them in half and I squeezed 14 in there. 13 would have been comfortable but i didn’t know how to cook a ball of biscuit so i just squeezed. i did make extra glaze (i even added 1 tsp of cinnamon sugar in the glaze). i cooked them for about 2h 15m and they were still a little soft, but 2h and 30m was good. My crockpot is fairly new and i did use a liner. they came out beyond fantastically great (my boyfriend ate 9 of the 14) and THANK YOU to the Crock Pot Girl for being awesome and posting this recipe.

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