I am a huge fan of crock pot or slow cooker recipes for several reasons. WHY?
- Because I prefer doing the work ahead of time so I don’t get behind or feel that crunch to hurry up and get dinner ready
- my house smells delicious all day!
- I can get all the prep dishes washed ahead of time which makes dinner clean-up a breeze
- And, it usually always includes leftovers for lunch the next day
Crock Pot Cream of Chicken & Wild Rice Soup
Ingredients
First Step Soup Ingredients
- 2 cartons of chicken broth or chicken stock
- 3 cups of chopped cooked chicken breast (I boil the chicken in chicken broth and until cooked, remove it & shred it, adding the broth into the crockpot)
- 2 boxes of wild rice mix (do not add the seasoning)
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1/2 teaspoon dry parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt & black pepper (add more if needed)
- 1 teaspoon thyme
Step 2 Cream Ingredients
- 1/4 cup cornstarch
- 1/2 cup light cream or half & half
- 2 cups milk
Instructions
– Combine all of the step 1 ingredients in your slow cooker.
– Cook on low for 6 hours, until the rice has softened.
– Whisk together the second step cream ingredients in a large, microwave safe glass measuring cup. Microwave on high for at least 2 minutes, stopping once to whisk it smooth again, until the mixture has thickened.
– Whisk the thickened mixture into the soup. Let it cook another 5-10 minutes, then serve.