Chicken and Wild Rice Soup
This recipe has been in our family for years and we always enjoy it on Christmas Eve!
Equipment
- crock pot
Ingredients
- 1 stick butter (I used DF butter)
- 2 tsp chopped garlic
- 1 diced onion
- 6 peeled and chopped carrots
- 2 stalks chopped celery
- 4 oz chopped mushrooms (optional)
- 1/4 cup arrowroot (or 1/3 cup flour)
- 6 cups chicken broth
- 3 cups cooked wild rice (or blend of rices)
- 1 1/4 cup creamy oat milk (or milk/ half and half)
- 1-2 cups diced rotisserie chicken
- salt and pepper to taste (start with a tsp of each and then add to taste)
Instructions
- Prepare rice according to package.
- Melt the butter in a large pot.
- Add in the onion and garlic and saute until onions are translucent.
- Add in the arrowroot (or flour), whisking constantly to create a roux over medium heat for another few minutes.
- Next, add in mushrooms, carrots, celery, and a little salt and pepper. Saute for maybe 5 minutes, until just softened.
- Next add in the broth and bring to a boil.
- Reduce to low and then add in the cooked rice and chopped chicken.
- Transfer to a crock pot and leave on low for about 2 hours. Add more salt and pepper if needed. Garlic and onion powder also go well. Just add slowly, and taste before adding more!
- Add the milk/cream about an hour before serving!
- Note: the rice will absorb the liquid, so feel free to add more broth or milk at the end to thin out.
- Serve with crusty bread and enjoy!