Slow Cooker Chicken and Wild Rice Soup
- 4 tablespoons butter, unsalted
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 1 cup thinly sliced celery, leaves included
- 1 cup dry white rice
- 1 clove garlic, peeled and minced
- 1 quart low-sodium chicken broth
- 1 tablespoon cooking sherry, optional
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 2 cups milk, 2%
- 2 cups cooked chicken, diced
- 1 cup Caesar-style croutons, optional for serving
- 1/4 cup cheese, shaved Parmesan - optional for serving
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Melt the butter in a skillet set over medium heat. Once the butter is melted and begins to froth, sauté the onion, carrots, and celery until they are noticeably brighter in color. Stir in the rice and garlic to coat with the butter mixture. Continue to sauté for an additional minute to toast the rice. Transfer the mixture to the crock of a slow cooker. Pour the chicken broth and cooking sherry into the crock.
Whisk the flour, salt, dry mustard, pepper, and parsley into the milk until smooth. Pour the milk mixture into the crock. Add the cooked chicken and stir to combine. Place the lid on the crock and set the slow cooker to low heat. Cook for 6 to 8 hours or until rice and vegetables are tender.
Garnish soup with a few croutons and sprinkle of shaved Parmesan, to taste. Slow Cooker Chicken and Wild Rice Soup is excellent served alongside a simple Caesar salad and slice of crusty bread.
Recipe Notes: To save time, all ingredients may be combined in the slow cooker at once. However, the extra five minutes that it takes to sauté the vegetables and toast the rice abundantly enhances the flavor. I recommend not skipping the step when time allows. If the soup becomes too thick in the slow cooker, add additional broth to thin it to your liking.