Tuesday, January 7, 2014

Creamy Chicken and Wild Rice Soup for the Crock Pot

WHEN WE WERE FIRST MARRIED, my husband and I faithfully sought opportunities for a quickie. Wink wink. This would often be outdoors and we would joke, "It sure is going to be cold in January". It became one of those lines couples share forevermore.  When we heard about the present big chill heading our way, of course we looked at one another, smiled, and said . . .

And because we all know the joys of a hot bowl of soup on a blustery day, I have made a few lately. In spite of the cold, I had to be away from home yesterday--and no it was nothing as fun as a woodsy tryst. I started this delicious chicken and wild rice soup in the crock pot before I left and was greeted by a very welcoming aroma at day's end.

This soup is scrumptious with its creaminess, tender chicken, and chewy wild rice. The recipe makes a big pot of soup, so plan for leftovers. It reheats beautifully with a little extra milk or broth added, if needed.

Creamy Chicken and Wild Rice Soup for the Crock Pot
1 pound chicken, deboned and skin removed
Salt and pepper, to taste
1 tsp. poultry seasoning
1 large carrot, sliced
1 stalk celery, sliced
1 medium onion, diced
2 cloves garlic, minced
6 ounces wild rice
1 bay leaf
6 cups chicken broth
4 Tbsp. butter
2 Tbsp. flour
1 (12 oz.) can evaporated milk or 1 1/2 cups milk

Place the chicken in the crock pot and sprinkle with salt and pepper to taste and the poultry seasoning. Top with carrot, celery, onion, and garlic. Add wild rice and bay leaf. Pour in the chicken broth. Cover and cook on low all day until rice is done and chicken shreds easily.

In a sauce pan, melt the butter over medium heat. Stir in the flour making a paste, season with salt and pepper to taste and continue cooking for a minute or two. Slowly, stir in the milk until completely blended and smooth. Continue cooking and stirring, over medium heat, until the sauce comes to a gentle simmer and begins to thicken.

Stir the sauce into the cooked soup and blend well. Cover and heat through. Taste and adjust seasonings and serve piping hot.


  1. I always keep canned milk on hand for delicious recipes like this one. I am going to have to show this one to the husband, he has been in a cooking mood lately!

  2. I use canned milk in lots of recipes, including quiches and mac and cheese. Always good to have in the pantry. My Grandmother even froze it then whipped it for dessert topping. Thank you for your comment.

  3. looks like a great soup for the weather! love the doggie pic!

  4. Dina, yes it was a very warming soup to eat of a frigid day. Thank you for your comment.