Creamy Chicken and Wild Rice Soup

Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Courses: Soups & Stews

Difficulty: Beginner

Ingredients

7 cups Chicken Broth
2 Cooked Chicken Breasts (*Can also use a 13oz. can of chicken in water)
2 boxes Rice-A-Roni Long Grain and Wild Rice Blend (*Including the seasoning)
4 Carrots
4 stalks Celery
1 Onion
Salt & Pepper to taste
4 oz Heavy Whipping Cream

Instructions

1
Peel and cut carrots into 1/4″ – 1/2″ pieces
2
Cut celery into to 1/2″ pieces
3
Dice onion
4
If using canned chicken: drain the can of chicken and put in the bottom of the crockpot. Use a fork to separate pieces. Or use a fork to shred the cooked chicken breast.
5
Add chicken, onions, carrots and celery to your crock pot.
6
Pour both boxes of rice, along with the seasoning on top. Add to that about 1/2 teaspoon of salt and pepper
7
Pour chicken broth on top of everything and give it a quick stir
8
Turn the crockpot to high for about 3-4 hours
9
Before serving, stir in the heavy whipping cream

Note

This is the easiest soup to make and everyone loves it. When I had family in town, I cut up all the veggies and stored in a container in the fridge and used part of a rotisserie chicken. When I woke up in the morning, I threw everything in the crockpot and it was ready for lunch. My mom has since made this for herself and my dad (and gave me the idea of using the canned chicken when I didn’t have a rotisserie chicken on hand). Everyone will ask for seconds and you won’t have any leftover!

Read it online: https://fiftyshadesofmommy.com/recipe/creamy-chicken-and-wild-rice-soup-made-in-the-crockpot/