Photos updated on 1/25/2015.
So, I realize that it’s been pretty warm lately. But as far as I’m concerned, anytime is a good time for soup. This was great for dinner after a long day at work, and reheated nicely for lunches later in the week. I’ll be making this soup over and over again.
This recipe comes from the blog Pinch of Yum.
- 1 cup wild rice, uncooked
- 1 lb chicken breasts
- 2 cups mirepoix (combination of celery, onions, and carrots), chopped
- 6 cups chicken broth
- 1 tsp poultry seasoning
- 1 stick butter
- 3/4 cup flour
- 2 cups milk (I used 2%, but the original called for whole)
- salt and pepper, to taste
Place the wild rice, chicken breasts, mirepoix, broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours.
Remove the chicken to a plate. Using two forks, shred the chicken and return it to the crock pot.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk it together with the butter. Allow it to cook for about 1 minute. Slowly add the milk while whisking constantly to prevent lumps from forming. Continue whisking occasionally until the mixture is thick and creamy.
Add the butter/flour/milk mixture to the crockpot and stir to combine. Season everything with salt and pepper to taste.
If the soup is too thick for your liking, you can more milk or some water until you’ve achieved the desired consistency. Serve with some crusty bread for dipping.