CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)
From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!
Provided by SarahBeth
Time 7h10m
Yield 1 crock pot meal, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High.
- Cover; cook 15 to 30 minutes longer or until hot.
CREAMY CHICKEN WILD RICE SOUP - CROCK POT
Make and share this Creamy Chicken Wild Rice Soup - Crock Pot recipe from Food.com.
Provided by Kari Bass
Categories Chicken
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
- slightly then shred with two forks.
- Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
- Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
- Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
Nutrition Facts : Calories 536.5, Fat 25, SaturatedFat 11.2, Cholesterol 106.2, Sodium 1069.1, Carbohydrate 42.6, Fiber 3.1, Sugar 7.3, Protein 36.2
CREAMY CHICKEN AND WILD RICE SOUP
My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.
Provided by I_luv_sweets
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
- Reduce heat and simmer for about 20 minutes or until rice is tender.
Nutrition Facts : Calories 294.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 45.9, Sodium 691.9, Carbohydrate 23, Fiber 1.4, Sugar 1.5, Protein 17.6
CREAMY CHICKEN WILD RICE SOUP
I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)! You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!
Provided by Jollymae
Categories < 60 Mins
Time 35m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
- Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1
CROCK POT CHICKEN AND WILD RICE SOUP
I found this recipe in a Crock Pot recipe box I recently purchased. It is easy to make and easier to eat! Especially great for a quick meal on a cold, winter day.
Provided by swampersmom
Categories < 15 Mins
Time 15m
Yield 9 1-1/2 cup servings
Number Of Ingredients 10
Steps:
- DO NOT use quick cooking or instant rice.
- Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
- Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
- Stir in vinegar, if desired.
Nutrition Facts : Calories 150.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 64.6, Sodium 589.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.7, Protein 24.7
CROCK-POT CHICKEN AND WILD RICE
My family loves this tasty dish--it's comfort food at its comfiest! It's very easy to prepare but tastes like you worked all day on it.
Provided by KaylyRed66
Categories One Dish Meal
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 5-6 quart slow cooker with non-stick cooking spray.
- Layer (in this order) chicken breasts, rice mix, soups and mushrooms.
- Cook on low for 5 hours or until chicken is tender.
More about "creamy chicken wild rice soup crock pot food"
CROCK POT CHICKEN WILD RICE SOUP · EASY FAMILY RECIPES
From easyfamilyrecipes.com
4.8/5 (5)Total Time 3 hrs 40 minsCategory DinnerCalories 562 per serving
- Add the chopped onion, carrots, baby bella mushrooms, and melted butter to the Crock Pot. Layer the chicken breasts, chicken broth, rice and seasoning packet from the rice on top and stir well to make sure the liquid and seasonings are distributed through out the slow cooker.
- Remove the chicken carefully (it will be hot) from the soup and chop it into small bites. Stir the chicken back into the soup and then slowly add in the heavy cream while stirring constantly. Stir in 1/2 tsp salt, then add up to an additional 1/2 tsp to taste.
- Serve as is, or if you prefer a thicker broth, remove 1 cup of liquid from the soup and slowly mix it into 1 tbsp cornstarch. Once combined, stir the cornstarch mixture back into the soup, mix well, and continue to cook for an additional 30 minutes. Once set, stir well, serve, and enjoy!
CROCKPOT CHICKEN WILD RICE SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
4.5/5 (170)Calories 274 per servingCategory Dinner
- Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
- Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
- When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
- Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
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