It's Slow Cooker Sunday and today I decided to make Creamy Chicken Wild Rice Soup. It's 14 degrees here in Chicago and with the prediction of snow today and tomorrow this sounded like the perfect slow cooker meal with the perfect creaminess. Ingredients:
1 cup uncooked wild rice blend (I used Lundberg Wild Blend Rice found at my local grocery store).
1 pound boneless, skinless chicken breasts (3 medium)
1 cup sweet onion, finely chopped (I always chop onions in my Cuisinart Food Processor)
1 cup carrots, diced
1 cup celery, diced
4 cloves garlic, minced
2 bay leaves
6 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt1/2 teaspoon pepper
1/2 teaspoon dried parsley
1 cup baby gold frozen yellow and white corn
1 cup half and half
1/3 cup flour
Instructions:
Rinse the wild rice mixture under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, poultry seasoning, salt, pepper and dried parsley in slow cooker.
Cover and cook on high setting for 3-4 hours or on the low setting for 7-8 hours.
In the last half hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks. Also remove bay leaves and discard.
Whisk together the flour and the half and half making sure that it is well blended with no lumps.
Add the shredded chicken back to the slow cooker. Add 1 cup of frozen corn kernels. Keeping the setting for the slow cooker on high slowly add the creamy mixture stirring to combine. Cook on high, covered, for another 30 minutes.
Serve with fresh sliced bread, I used sourdough bread fresh from the grocery store (they sliced it for me).
