Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup puts carrots, stalks celery and low-sodium chicken broth at the center of a chicken recipe and finishes in about 465 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 465 minutes
• Prep 15 minutes
• Cook 450 minutes

Ingredients

• 2-3 carrots (small diced (about 3/4 cup))
• 3 stalks celery (small diced (about 3/4 cup))
• 5 cups low-sodium chicken broth
• 1 cup wild rice blend or rice/quinoa blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning ( for substitutions)
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1 pound chicken breasts (about 2 medium)
• 3/4 cup frozen corn kernels
• 1 cup milk
• 1/3 cup all-purpose flour

Instructions

1. Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
2. Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
3. Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
4. Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

Loosen a leftover bowl with a splash of water when you reheat it.