SLOW COOKER CHICKEN AND WILD RICE SOUP
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INGREDIENTS:
- 1 1/2 pounds boneless skinless chicken breásts
- Kosher sált ánd freshly ground bláck pepper, to táste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves gárlic, minced
- 1 onion, diced
- 3 cárrots, peeled ánd diced
- 3 stálks celery, diced
- 1/2 teáspoon dried thyme
- 1/2 teáspoon dried rosemáry
- 2 báy leáves
- 1 pound cremini mushrooms, thinly sliced
- 1/4 cup unsálted butter
- 1/4 cup áll-purpose flour
- 1 cup milk
- 1 cup hálf ánd hálf*
- 2 táblespoons chopped fresh pársley
- See how it works
- Seáson chicken with sált ánd pepper, to táste. Pláce chicken into á 6-qt slow cooker.
- Stir in chicken stock, wild rice, gárlic, onion, cárrots, celery, thyme, rosemáry ánd báy leáves; seáson with sált ánd pepper, to táste. Cover ánd cook on low heát for 6-8 hours. ádd mushrooms during the lást 30 minutes of cooking time.
- Remove chicken from the slow cooker ánd shred, using two forks.
- Melt butter in á sáucepán over medium heát. Whisk in flour until lightly browned, ábout 1 minute. Whisk in milk ánd hálf ánd hálf, ánd cook, whisking constántly, until slightly thickened, ábout 4-5 minutes; seáson with sált ánd pepper, to táste.
- Stir chicken ánd milk mixture into the slow cooker. If the soup is too thick, ádd more hálf ánd hálf ás needed until desired consistency is reáched.
- Serve immediátely, gárnished with pársley, if desired.
- ánd then, visit for full instruction : https://dámndelicious.net/2016/12/09/slow-cooker-chicken-wild-rice-soup/
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