The cool mornings, warm days and chilly nights of Autumn have descended upon the Chicago area, which means I am switching into soup mode. There’s nothing better than coming home to a warm pot of soup on a beautifully crispy Autumn evening. This creamy and rich soup is perfect for such a night. It’s loaded with juicy chicken, tender rice and is unbelievably decadent. It probably belongs served in a bread bowl, but I opted to keep my toasty, crusty bread on the side. The best part about this soup is you’re basically dumping everything into the crock pot and walking away. After a few hours, all you have to do is whip up a simple roux, add to the soup, stir, season and you’re done. It’s simple, fast and oh-so tasty. Definitely add this to your soup repertoire for fall and winter!
Slow Cooker Chicken and Wild Rice Soup
- 1 cup wild rice
- 1 pound boneless, skinless chicken thighs, chopped into 1-inch pieces
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1/2 tsp. rosemary
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. white pepper
- 6 cups chicken stock
- 1 stick butter
- 3/4 cup flour
- 3 cups milk
- 1/4 cup sour cream
- Place rice, chicken, celery, carrots, onion, garlic, sage, thyme, parsley, rosemary, salt and pepper into the crock-pot.
- Add stock and stir.
- Cover and cook on low for 4 – 6 hours until rice is tender and chicken is cooked throughout.
- When chicken and rice are done cooking, melt butter in a large pan over medium heat. When butter is melted, whisk in flour to make a roux.
- Cook for 3 – 4 minutes, stirring often.
- Slowly whisk in the milk and sour cream until a thick mixture forms.
- Carefully whisk this mixture into the crock-pot. Stir well until everything is evenly incorporated.
- Thin with additional milk, if desired.
- Taste and adjust seasonings as necessary.