Slow Cooker Chicken Wild Rice Soup
"Wild Rice Soup is a Minnesota staple. And using the crockpot allows you to make this creamy, comforting, and filling soup with little effort. Slow Cooker Chicken Wild Rice Soup is family friendly and perfect for soup season. Wild Rice Soup and popovers were always a favorite in our house growing up and we always had the pre-made, frozen version from Lunds & Byerly’s in our freezer. But, making it homemade with this recipe is surprisingly easy.This recipes makes a BIG batch of soup. Sin…..."
INGREDIENTS
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1 1/2 lbs boneless, skinless chicken breasts
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1 cup wild rice
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3 cloves garlic (minced or crushed)
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1 medium yellow onion (finely diced)
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3 medium carrots (peeled or scrubbed and diced)
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3 stalks celery (diced)
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 dried bay leaves
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6 cups chicken stock or broth
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8 ounces cremini mushrooms (finely diced or pulsed in a food processor)
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1/2 cups sliced almonds (finely chopped or pulsed in a food processor)
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salt and pepper
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1/4 cup unsalted butter
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1/4 cup all purpose flour
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2 cups Milk (I used whole milk. Plus an additional 1/2–1 cup if needed to thin out soup to desired consistency)
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1/4 cup chopped fresh parsley
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