Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, creamy chicken wild rice soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Creamy Chicken and Wild Rice Soup. See how to make a simple creamy chicken soup with wild rice. Footnotes Partner Tip; Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Creamy chicken wild rice soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Creamy chicken wild rice soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook creamy chicken wild rice soup using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy chicken wild rice soup:
- Prepare 1/2 c uncooked rinsed wild rice
- Get 3/4 c diced celery
- Take 1 c diced carrot
- Make ready 1 c diced onion
- Make ready 4-6 minced garlic cloves
- Make ready 1 tbsp Italian seasoning
- Take 1-1/2 lb chicken breast
- Take 1-2 bay leaves
- Make ready 6 c chicken stock
- Get 2 c water
- Get 5 tbsp butter
- Prepare 1/2 c flour
- Take 2 c whole milk
- Prepare 2 tsp salt
- Make ready to taste Pepper
Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth. The soup, I agree with others lacked in seasoning. Added a cup of chicken stock. The creamy chk wild rice soup I usually make is made with a roux and tasted so floury.
Steps to make Creamy chicken wild rice soup:
- Add rice, celery, carrot, onion, garlic, Italian seasoning, chicken, bay leaves, chicken stock and water to a slow cooker. Cook on high for 4 hours.
- At 3-1/2 hours, take out chicken, shred and return to slow cooker.
- In a pan mix butter, flour, and milk over low-medium heat. Stir until roux thickens. Add roux to slow cooker. Stir well.
- Stir in 2 teaspoons salt, and pepper to taste. Let stand 5 minutes before serving.
Love it and will be a staple here! In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Season generously with salt and pepper. Heat a Dutch oven over medium-high.
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