What’s better than a hearty, thick soup or stew in the winter? Not much! It always makes me feel good inside, and always falls into the category of comfort food in my book.
At some point between 2001-2003, while traveling back home from the East Coast, I had a layover in Detroit – and starving, I found myself ordering a bowl of creamy chicken & wild rice soup from a small shop in the airport, not expecting much from it, other than silencing my growling stomach. But it became one of the best soups I’d ever had. And I spent the next umpteen years trying to find something that compared. And never did.
Until I came across this recipe from a friend a couple of years ago.
There are so many other recipes out there, but this reminds me of exactly what I had oh so many years ago and searched for so long to find it again. It’s quickly become a family favorite!
Alright, let’s get started! Get out your slow cooker or crockpot and then gather your ingredients….
- 3 large boneless, skinless chicken breasts
- 2 cups wild rice, uncooked – you will not need the seasoning packet that comes in the box, any brand
- 8 cups chicken broth (I like to use Better Than Bouillon chicken base – use 1 tsp. per 8oz of water = 8 tsp. for this recipe)
- 2 cups chopped carrots (I found and now use these matchstick carrots at a local grocery store, so no more cutting or slicing required!)
- 2 cups diced celery
- 1 large yellow onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 Tablespoon garlic powder
- 1/2 cup flour
- 3/4 cup of salted butter
- 3 cups heavy whipping cream (you won’t need this until the soup is almost done, so keep it refrigerated until then)
Start by putting your uncooked chicken breasts in the bottom of your crockpot, then add your rice, carrots, celery, and onions.
Next get your chicken broth ready. Add the salt, pepper, thyme, and garlic powder – mix well with a whisk. Next melt your butter in the microwave. Add the flour to the butter and mix well with a whisk or fork. Heat again for another 30-45 seconds. Stir again and then add to your chicken broth & spices, mixing everything together really well. Pour this mixture over your ingredients in the crockpot, mixing a little bit. Cover with the lid and cook on high for 5 hours, or until you can shred the chicken easily with 2 forks.
Reduce your setting to low and add your cream. Cook for another 15 minutes.
We love our crackers around here, so of course I suggest having your favorite kind on hand for this yummy meal!
Let me know if you try this recipe and what you think!