Crockpot Chicken and Wild Rice SoupPosted: January 9, 2014
Crockpot cooking is so easy. I’m not sure why I don’t do it more often. I love wild rice soup and this version turns out well in the crockpot. The chicken comes out tender and velvety from slow cooking all day. I like the addition of the poultry seasoning, which reminds me of comfort foods like pot pie and cornbread dressing. This recipe makes a large batch, so there is plenty for left-overs or to share with others.
Serve the soup with a green salad and toasted French bread for a nice meal on a cold night.
Crockpot Chicken and Wild Rice Soup
2 boneless, skinless chicken breasts
1 cup wild rice, rinsed
1 medium onion, chopped
3 stalks celery, chopped
1 carrot, peeled and chopped
1/2 green bell pepper, chopped
4 ounces mushrooms, chopped
7 cups chicken broth
1 teaspoon poultry seasoning
1/4 cup cornstarch
1 cup cream
salt and pepper, to taste
Add the chicken, wild rice, onion, celery, carrot, bell pepper, mushrooms, chicken broth, and poultry seasoning to the crockpot. In a small bowl, mix the cornstarch with enough water to make a thin slurry. Add the cornstarch slurry to the other ingredients in the crockpot and stir to combine. Cover and cook on high for 3 – 4 hours (or on low for 6 – 8 hours). About 30 minutes before serving, take out the chicken breasts and allow to cool enough so they can be handled. Shred the chicken with two forks and return to the crockpot. Stir in the cream and season to taste with salt and pepper. Continue to cook the soup until the chicken and cream are heated through.