Chicken Wild Rice Soup from Pioneer Woman is an enjoyable soup made with creamy bechamel sauce made of milk and heavy cream, wild rice gives an interesting textural contrast against pasta-based varieties, plus is finished off by fragrant herbs like garlic thyme rosemary for maximum coziness in each bite! Your family is sure to love it.
Ingredients are simple, making this an incredibly straightforward slow cooker recipe. Just a bit of sauteing will create the creamy dreamy mixture you can stir into your slow cooker to enjoy this winter season!
Make this delicious chicken and rice soup easily at home using just a few essential items:
Slow cook 2 pounds skinless boneless chicken breasts for 6 hours on low.
4 cups of broth (I used my homemade turkey bone broth).
Combine 8 large cloves of garlic with 1/2 teaspoon of salt, 1 tablespoon of thyme, and 2 tablespoons of fresh rosemary leaves and chop finely before starting.
Melt butter over medium heat in a saucepan and add carrots, celery and onions until softened; stir in flour; continue stirring for another minute as necessary until roux forms. Pour this roux into your slow cooker along with broth (I recommend Better than Bouillon), rice and broth mixture and combine ingredients before simmering until rice has become tender, approximately 25-30 minutes later.
Using chicken breasts will ensure they won't become tough and dry while also adding some flavorful texture to the soup. Once complete, shred the chicken before returning it to your soup recipe before spooning out serving bowls with it topped off with parsley leaves or cream (if desired).
