Slow Cooker Cream of Chicken Soup with Vegetables and Wild Rice

Slow Cooker Cream of Chicken Soup with Vegetables and Wild Rice


2 tablespoon grapeseed oil or olive oil
8 ounces of mushrooms, sliced
4 carrots, diced
3 ribs celery, chopped
1 large shallot, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon fresh thyme
Kosher salt
Cracked black pepper
1 rotisserie chicken chicken, bones and skin removed and shredded
1 cup wild rice
2 quarts chicken stock
1 package Knorr stock booster
1 cup white wine
3 Tbsp butter
1/4 cup flour
2 cups half and half


Heat oil in a large skillet over medium heat. Saute the vegetable for 5 to 7 minutes, just until they begin to soften. Add the fresh herbs and cook for an additional 3 to 3 minutes. Pour in the wine and cook for a minute to cook of the alcohol. Make sure to scrape the bottom of the skillet for any bits of goodness there might be.  Add in the Knorr stock booster and stir until it dissolves. Pour veggie mixture into the slow cooker.

Add the chicken stock, shredded chicken, and uncooked wild rice to the slow cooker. Cook on low 6-8 hours.
30 minutes before serving melt butter in a medium sauce pan and slowly whisk in flour. Cook or a couple of minutes to cook off the raw flour taste and then whisk in the half and half, season with salt and pepper. Stir until thick ad bubbly and then add it to the slow cooker. Stir to combine well.

Cook for an additional 30 minutes.
Serve with lots of crusty bread for sopping!

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