Something about fall makes me want to break out the crockpot and try a new recipe! If you know me well, you already know that I’m nowhere near an amazing cook. If I’m going to make something, it needs to be simple. I decided to make this for A and I this week for dinner after finding it on pinterest. I ended up tweaking a few things and I love how it turned out. I hope that you try this recipe for yourself & be sure to let me know how it turns out!
Crockpot Wild Rice Chicken Soup
- 1 cup uncooked wild rice
- 1 lb chicken breasts
- 2 cups of chopped mixed celery, carrots & onion
- 6 cups chicken broth
- 1 teaspoon thyme
- 1/2 cup butter
- 3/4 cup flour
- 2 cups milk ( I used almond milk!)
- up to 2 cups additional milk or water
- After giving the wild rice a good rinse, place it in the crockpot with the raw chicken, carrots, celery, onion, chicken broth and seasoning. Cook on low 7-8 hours or high for 4. The chicken and rice should be soft with extra liquid in the crockpot.
- Remove the chicken from the crockpot and shred. Return the shredded chicken to the crockpot.
- Melt the butter in a saucepan. Add in the flour and slowly whisk in the milk until the mixture appears to be thick and creamy.
- Add this to the rice and chicken in the crockpot and stir. Add extra water or milk to your liking, and season with salt and pepper
Image via pinterest – didn’t get a photo of mine!
Alright y’all can probably agree that it is the most simple recipe ever! I love how easy it is to make and how delicious it is. If it gets the husband stamp of approval, then you know it’s a good recipe! Thank you for your patience on blog posts while Alex and I were on vacation for our first wedding anniversary! We really had the best time, and it was so refreshing to spend a week with just each other, no phones or other distractions. The weather was perfect and I’m so thankful for the amazing memories that we got to make. I’ve been prepping some fall fashion looks for you guys and I can’t wait to share them with you!