Chicken and Wild Rice Soup
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
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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.
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