Crockpot Chicken and Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEAKIEBEAN.
4 cups chicken broth2 cups water2 boneless, skinless chicken breasts1 package of Rice-a-Roni long grain and wild rice 1/2 tsp salt (plus more to taste)1/2 tsp pepper3/4 cup all purpose flour1/2 cup butter2 cups half and half (I used fat-free half and half)1 cup grated carrots (I diced mine)1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEAKIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 307.4
- Total Fat: 13.5 g
- Cholesterol: 66.4 mg
- Sodium: 904.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.6 g
- Protein: 19.8 g
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