Renee's Kitchen Quest

Creamy Chicken & Rice Soup

Creamy Chicken & Rice Soup

CREAMY CHICKEN & RICE SOUP

Creamy chicken soup slow-cooked all day with chicken breast,  fresh herbs, and spices, sliced vegetables, and rice and finished off with a buttery cream sauce.

This is a hearty and satisfying soup that will keep you coming back for more. Perfect for a day like today when it was spring yesterday and winter again today. You gots to love Oklahoma weather =)  I would have rather used wild rice. But the stores were all out of everything. so I used my regular old trusty brown rice. It’s not as pretty. but, it does the trick.

WHAT YOU NEED

wild rice
chicken breast
sweet onion
celery
carrots
minced garlic
ADOBO seasoning
cumin
bay leaves
thyme
rosemary
chicken bouillon cubes
water
poultry seasoning
butter
olive oil
flour
slim milk
salt
pepper

 

HOW TO MAKE IT

 

Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and poultry seasoning in a slow cooker.

Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. Remove the chicken and shred with forks and set aside.

Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

Add this creamy mixture to the slow cooker. Stir to combine. Add the shredded chicken back to the pot. 

Season with salt, pepper, ADOBO seasoning, and cumin.

 

 

Creamy Chicken & Wild Rice Soup

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Total Time 8 mins
Course Main Course
Servings 10

Ingredients
  

  • 1 cup wild rice uncooked
  • 1 lb chicken breast
  • 1 cup sweet onion (minced)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 4 tsp minced garlic
  • 1 tsp ADOBO seasoning
  • 1/4 tsp cumin
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 6 chicken bouillon cubes
  • 8 cups water
  • 2 tbsp poultry seasoning
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup flour
  • 2 cups skim milk

Instructions
 

  • Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, bouillon cubes, water, and poultry seasoning in slow cooker.
  • Cover and cook on high for 8 hours.
  • Remove the chicken and shred with forks and set aside.
  • Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minutes.
  • Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved.
  • continue whisking the mixture thicken and become creamy.
  • Add the creamy mixture to the slowooker. Stir to combien.
  • Add the shredded chicken back to the pot.
  • Season with salt, pepper, ADOBO seasoning, and cumin
Keyword Healthy