Chicken and Wild Rice Soup
Love at first taste. We were practically drooling as we were creating this recipe, as each ingredient we added seemed to convince us even more of the...
There is nothing better than fixing a one-pot meal that is delicious and won’t break the bank! Our kiddos devoured this one. It’s always nice when your...
This is a wonderful recipe that I often use for our traditional Sunday “after-church” roast; it’s a nice change from beef roast and is so...
Not knocking chicken noodle soup, but sometimes it is fun to change things up when you’re crockin’! We love this recipe because here in Texas we have a limited time frame to comfortably curl up to a nice steaming bowl of hearty stew or soup. They are so simple to crock we hate to miss out on the ease of this type of recipe.
Used 6-quart slow cooker
Submitted by Michelle Devine
- 1 Large Onion, chopped
- 4 Carrots, chopped
- 2 Celery Ribs, chopped
- 1/4 Cup Butter
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Cup Flour
- 8 Cups Chicken Broth
- 3 Cups Whole- grain Rice, cooked
- 2 Cups Chicken Breast, cubed
- 1 Cup Evaporated milk, fat-free
In a large saucepan, sautÃ© onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in flour until blended.
Add mixture to the slow-cooker, then add broth, rice, chicken, and milk.
Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.
Leave a Review
You must be logged in to post a comment.