Here is yet another soup recipe. If you’re surprised, then I’m surprised that you’re surprised. As I’ve said before, soup is my favorite thing to make.. But this isn’t your average soup. This soup is down with the thickness if you know what I mean. It also requires a slow cooker which means it’s super easy and the perfect meal for a Sunday supper.
Here what you need:
- 6 cups of chicken broth
- 2 cups of water
- 6 carrots- chopped
- 1 bunch of celery -chopped
- 1/2 white onion -diced
- 1-2 garlic cloves -minced
- 4 chicken breasts
- 2 bay leaves
- 1 cup of wild rice blend
- 2 tbsp of any salt-free seasoning blend of your choosing
For the creamy-ness
- 4 tbsp butter
- 2 tbsp olive oil
- 1/2 cup flour
- 2 cups milk
- Salt and pepper
Chop carrots, celery and onion and mince garlic.
Set slow cooker either to low for 8 hours or high for 4 hours. I reccomend 8 since I set it to 4 and the veggies were not as soft as I would have liked them to be.
Add veggies to slow cooker
Add chicken breasts, broth and water to slow cooker.
Add rice, bay leaves and seasoning blend.
About 40 minutes before cooking time is complete, remove chicken and start to make the creamy mixture.
I made the mistake of using a pan instead of a pot which made whisking difficult… Learn from my mistake and use a pot.
The remaining steps are explained in the photographs below: