When you’re from Minnesota there are a few things you just “get”.
the word “uffda”
chicken wild rice soup. FOREVER.
If you could accomplish that soup in a slow cooker with like no effort and no trip to the grocery store then that is even better.
This is meal-soup, friends. I will go as far as to say that this is meal-soup for folks who don’t really think of soup as actual meal material. I mean husbands when I say this. Your husband or dad or boyfriend or yourself if you’re cooking kind of man will probably eat this soup and feel like it was of sufficient in richness, heft, meat, and rice to count as supper.
Plus, it is really really good. It is homey and nice and so great because you can literally crockpot this in the morning before work or church or spending the whole entire day christmas shopping or better yet spending the whole entire day watching Law and Order reruns and doing foaming facial masks from Korea. After using the crockpot there is a teensy five minute step to make your soup rich and delicious.
This soup will taste like Christmas Eve if you’re from Minnesota. If you’re not, it’s just going to be delicious and will maybe inspire you to try it on Christmas Eve or any other Eve.
You won’t regret this.
- 2 quarts chicken broth
- 1 cup uncooked wild rice
- 2 boneless chicken breasts cubed
- ½ pound fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup chopped carrots
- 1 cup finely chopped onion
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup butter, cubed
- ½ cup all-purpose flour
- 2 cups milk
- ½ cup dry white wine or additional chicken broth
- In a slow cooker, combine the first eleven ingredients. Cook on low for 4-6 hours.
- In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk and two cups broth from slow cooker. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk mixture into soup and add wine.