This chicken soup is a delicious way to beat the winter chill and easy to make on the stove or in a slow cooker!

We eat a lot of soup during the fall and winter months. This soup is a great addition to my soup recipe rotation. I have included instructions to make this soup on the stove top as well as in a slow cooker. My favorite way to serve this hearty soup in one of my homemade Bread Bowls. Definitely, a recipe you’ll want to check out. So stay warm and enjoy a bowl of soup!

How to make:

Lightly sauté the carrots, celery, garlic and onions in 1/2 cup butter over medium high heat.
Once the onion begin to look slightly translucent. Stir in the 1/4 cup of flour. It will form a paste.
Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
Turn down the heat to medium. Pour in a box of wild rice mix and it’s flavor seasoning packet. I use Zatarain’s 7 oz. box of Wild Rice Mix.
Add the 3 cups of chopped up cooked chicken.
Simmer the soup until the rice is cooked and tender (about 15-20 minutes) .
Add the half and half.
Add salt and pepper to taste and serve.
Little tip here, the day that I made this soup last I had a busy evening ahead of me. So I made the soup up the point of just adding the wild rice and chicken. Right after adding them I poured the soup in my 6 quart crockpot and cooked it on low for 4 hours. About 15 minutes before serving I added the half and half and turned the crockpot off. It worked out perfect.

How to make this soup in a crockpot or slow cooker:

Lightly sauté the carrots, celery, garlic and onions in 1/2 cup butter over medium high heat.
Once the onion begin to look slightly translucent. Stir in the 1/4 cup of flour. It will form a paste.
Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
Pour into a 6 quart slow cooker.
Add the chicken, wild rice mix, and it’s flavoring packet.
Cook on low for 4 hours.
About 20 minutes before serving, add the half and half.

What is half and half?

Half and half is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream. You can find it next to the coffee creamers at the grocery store. You can also substitute whole milk for the half and half if you like. I use half and half in a lot of soups like Broccoli Cheese Soup and Cream of Mushroom soup because it adds a creamy flavor to the soup without actually having to add a fattening cream.

How long is this soup good for?

It’s good for 3-4 days, however, the rice will continue to absorb the liquid from the soup. So when reheating you may need to add a bit more milk.

Have you tried this recipe? Leave me a rating and a comment below!

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