Say Mmm

Crock Pot Chicken and Wild Rice Soup

Saved by Juggling in American, Crock Pot, Poultry, Soups
When the weather turns colder, I suddenly want soup all of the time.  I can't get enough.  We especially love this soup with ooey gooey grilled cheese or a crusty homemade bread.  The soup thickens nicely so it is great for dipping.  I found this recipe at

  • 1 Large Onion, chopped
  • 4 Carrots, chopped
  • 2 Celery stalks, chopped
  • 1/4 Cup of Butter
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1/2 Cup o Whole Wheat Flour
  • 8 Cups of Chicken Broth
  • 3 Cups of Whole- grain Wild Rice, cooked
  • 2 Cups of Uncooked Chicken Breast, cubed
  • I cup of Evaporated Milk
  1. Saute celery, onions and carrots in butter using a large saucepan. Add sault and pepper.  Cook until tender.
  2. Stir in whole wheat flour until blended.
  3. Add vegetables to the crock pot. 
  4. Add broth, cooked rice, chicken and milk.
  5. Cook on low for 5 to 6 hours.  Reminder:  if you use a programmable crock pot, the soup will stay warm for an additional 4 hours.