Wild Rice and Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1/2 cup butter
- 6 cups chicken broth
- 3 cups 2% milk
- 1 tablespoon olive oil
- 1 cup frozen corn
- 1/4 teaspoon dried thyme
- 1 cup wild rice
- 1/2 cup yellow onion diced
- 1/2 cup celery sliced
- 3/4 cup white flour
- 1 teaspoon chicken bouillon
- 1/4 teaspoon dried sage
- 1 pound boneless skinless chicken breasts
- 1 cup carrots peeled and coined
- Carbohydrate 57.586037813268 g
- Cholesterol 753.403571863836 mg
- Fat 152.060411782077 g
- Fiber 3.43395620555172 g
- Protein 193.456684623082 g
- Saturated Fat 47.327298268177 g
- Serving Size 1 1 Serving (1153g)
- Sodium 793.035020741355 mg
- Sugar 54.1520816077163 g
- Trans Fat 12.9577734474071 g
- Calories 2418 calories
Generously spray your slow cooker. Add in the rinsed wild rice and boneless skinless chicken breasts.In a sauce pan over medium heat, add in all the cut vegetables (carrots, celery, onions) with the olive oil. Sautee for 4-5 minutes and then transfer to the slow cooker.Add in the frozen corn, thyme, sage, chicken bouillon, and chicken broth.Cover and cook on high for 3-4 hours or low for 7-8 hours. Remove the lid, shred the chicken, and return the lid.In a saucepan over medium heat, melt the butter. Briskly whisk in the flour until a thick dough-like substance has formed.Slowly add in the milk a little bit at a time until a thick cream sauce is formed. Allow to simmer on low heat for about 10 minutes and then add to the slow cooker.Stir everything together well. Adjust seasonings to taste preference, add salt and pepper, and adjust creaminess level by adding more milk if desired.Serve while hot.
