Try this Chicken and wild rice soup recipe, or contribute your own.
Suggest a better descriptionRinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
NOTES:
To make the soup richer and creamier, replace some or all of the milk with half and half.
Keep in mind the soup will thicken as it sits. Left overs should be placed in a tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1789g) | ||
Recipe Makes: 1 | ||
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Calories: 1436 | ||
Calories from Fat: 461 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 26.6g | 133 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 364.2mg | 112 % | |
Sodium 6695.1mg | 231 % | |
Potassium 3446.2mg | 91 % | |
Total Carbohydrate 79.9g | 23 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 72.3g | ||
Protein 156.7g | 224 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1436
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