Happy Middle of the week friends!!!
I am currently in the midst of chomping down on a delicious white chocolate peppermint pudding cookie and looking at the monumental mess in my kitchen...buttt that can wait:) I HAD to write this recipe down as soon as we finished eating because friends...it was SO amazing. Lucky for us Texans we have been graced with the COLDEST northern front this week so I know everyone is searching for yummy soup and stew recipes!!
This one will not disappoint!!
Grab some cozy blankets and pour this soup in a mug and eat it by the fire!!!!!
Creamy Chicken and Wild Rice Soup
( by the way did I mention this was made in the SLOW COOKER!! Such a WIN!)
Ingredients:
3 chicken breasts
kosher salt and black pepper
6 cups chicken stock/broth
1 cup wild rice
3 cloves garlic minced
1 yellow onion diced
3 carrots, peeled and diced
3 stalks celery chopped
fresh thyme
fresh rosemary
2 bay leaves
1 lb mushrooms thinly sliced ( wash them of course)
1/4 cup unsalted butter
1/4 cup all purpose flour
1 cup milk
1 cup half and half
2 tablespoons chopped fresh parsley
1/2 cup monterrey jack cheese
kosher salt and black pepper
6 cups chicken stock/broth
1 cup wild rice
3 cloves garlic minced
1 yellow onion diced
3 carrots, peeled and diced
3 stalks celery chopped
fresh thyme
fresh rosemary
2 bay leaves
1 lb mushrooms thinly sliced ( wash them of course)
1/4 cup unsalted butter
1/4 cup all purpose flour
1 cup milk
1 cup half and half
2 tablespoons chopped fresh parsley
1/2 cup monterrey jack cheese
Method
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and shred.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, and shredded cheese if desired.
** We also served ours with a nice yummy crusty bread**
So I love following your blog! Wish I was creative enough to start my own, I have thought about it a lot over the years. I am so making this soup tonight, can't wait! Thanks for sharing!
ReplyDeleteAww thank you so much Jaclyn!!! YOU can so do it.. I started mine years ago but didn’t really publicize it until last year.. thanks for following girl:) The soup was great!
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