Creamy chicken wild rice soup
Creamy chicken wild rice soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy chicken wild rice soup. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Creamy chicken wild rice soup is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Creamy chicken wild rice soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have creamy chicken wild rice soup using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Creamy chicken wild rice soup:
  1. Take 1/2 c uncooked rinsed wild rice
  2. Prepare 3/4 c diced celery
  3. Prepare 1 c diced carrot
  4. Take 1 c diced onion
  5. Prepare 4-6 minced garlic cloves
  6. Make ready 1 tbsp Italian seasoning
  7. Prepare 1-1/2 lb chicken breast
  8. Prepare 1-2 bay leaves
  9. Take 6 c chicken stock
  10. Take 2 c water
  11. Take 5 tbsp butter
  12. Make ready 1/2 c flour
  13. Take 2 c whole milk
  14. Take 2 tsp salt
  15. Get to taste Pepper

Add the chicken, rinsed wild rice, carrots, c, and herbs, broth, salt, and pepper to the slow cooker. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend). Bring just to boil, reduce heat and bring to simmer. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.

Instructions to make Creamy chicken wild rice soup:
  1. Add rice, celery, carrot, onion, garlic, Italian seasoning, chicken, bay leaves, chicken stock and water to a slow cooker. Cook on high for 4 hours.
  2. At 3-1/2 hours, take out chicken, shred and return to slow cooker.
  3. In a pan mix butter, flour, and milk over low-medium heat. Stir until roux thickens. Add roux to slow cooker. Stir well.
  4. Stir in 2 teaspoons salt, and pepper to taste. Let stand 5 minutes before serving.

Bring just to boil, reduce heat and bring to simmer. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry. Allow to heat through, then pour in half-and-half. Season to taste with salt and pepper. Drain the excess liquid, and set aside.

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