I had to get one more soup in before spring officially hits. Don’t get me wrong, I am beside myself with joy over the warm weather we have finally been enjoying, but I sure will miss my soups! I’ll be ready next fall….. Honestly, I will probably end up making a random pot of soup here and there over the summer. I can’t help it, although I usually regret it. There’s just something about spooning up a big bowl of steamy, glorious soup on a humid, 90 degree, summer day that doesn’t feel quite right.
This soup was definitely a favorite for everyone around here. Brimming with rice, veggies, chicken and creamy “soup water” (Abby’s word choice), I could probably live on this stuff. Although there’s plenty of crock-pot options out there, most of them require side-steps or add-ins later and just didn’t seem that much more time efficient than doing it all at once. It does requires a bit of prep time, but the plus side is that it makes a huge batch and the leftovers are delicious! (It’s even more creamy reheated!) Here’s the version I came up with and we loved it!
Wild Rice & Chicken Soup
- 5-6 boneless, skinless chicken thighs
- 1/2 cup water
- 3 teaspoons chicken granules/powder
- 1 teaspoon poultry seasoning
- 1 cup uncooked brown rice
- 1 cup uncooked wild rice
- 6 tablespoons butter
- 1 medium onion diced
- 5-6 stalks celery diced
- 1 bag (1lb) baby carrots diced
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rosemary
- 1 teaspoon garlic powder
- 7-8 cups chicken broth
- 1 1/2 cups whole milk
- 2 cans (10.75 oz) cream of chicken soup
- 1/2-1 cup grated parmesan cheese
Place frozen chicken in crock-pot. Pour water over and sprinkle with poultry seasoning and chicken granules. Cook on low 5-6 hours or high 3-4 hours or until done. (You could cook in a frying pan with a bit of olive oil if you prefer that method. I just like having less to do in the moment and have a major problem with touching thawed, slimy chicken. Ew.)
Start cooking your brown and wild rices according to package directions. If you start them before cutting and cooking the veggies, it should time out decently well.
Saute butter, onion, celery, and carrot in a large soup pot (go big, this makes a lot!) over medium heat until veggies are tender. While they are cooking, remove chicken from the liquid and shred it. Save the liquid to use as part of your chicken broth!!
Once veggies are tender, stir in flour, salt, pepper, rosemary, and garlic powder and cook for about a minute. Gradually stir in chicken broth. Stir occasionally and bring to a boil. Cook and stir until it reaches desired thickened consistency. I like mine pretty thick! 🙂
Reduce heat and stir in milk & cream of chicken soups. Stir in grated parmesan cheese and give it a taste test. Mine needed quite a bit more salt at this point. SO GOOD! Of course, it is only ten times more delicious when you have some cheesy wheat french bread slices on the side for dipping!