Wednesday, January 22, 2014

Slow Cooker Cream of Chicken Soup with Vegetables and Wild Rice



After having my oral surgery, 

and having 5 teeth pulled (UGH),

I haven't been able to eat anything much more than mush for a couple of weeks.

I seriously was living off of mashed potatoes, pudding, and jello.


So you can imagine how happy I was when I was finally able to eat something that really resembled food!!

What to eat though?

I decided the safest way to go was with soup.

But this wasn't going to be a plain, ordinary soup.

Meat, veggies, and super creamy.

Yummmmm.

I went with a slow cooker soup so I could relax and enjoy they smells that filled my house for the day.

It was heaven!!!

The best part was I had leftovers to eat for several days.

This was a meal I didn't mind having over and over again!!


Slow Cooker Cream of Chicken Soup  



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!

ENJOY!!




3 comments:

  1. That looks soooo good right now! It's been so cold the past few days, I just want to curl up with a big bowl of this soup. Great job Bobbi :)

    Happy Blogging!
    Happy Valley Chow

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  2. Definitely a yummy soup. Hope you've healed from you dental work. I know very well about painful dental surgery. This soup must have been a real treat after your mushy food. We often make soup for dinner and this chicken soup looks very filling.
    Sylvia Ellie
    http://theculinarycucumber.com

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