Slow Cooker Creamy Chicken Bacon and Rice Soup
Servings 6 people
Ingredients
- 2 ½ cups cooked shredded chicken
- ¾ cup wild rice blend (not parboiled)
- 1 small white onion, diced
- 1 cup roughly chopped carrots
- ⅔ cup chopped celery
- 6 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 teaspoon black pepper
- 1 tsp salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 8 slices of cooked bacon, chopped (reserve some for topping)
Instructions
- Place chicken, rice, carrots, onion, celery, salt, pepper, garlic powder, and bay leaves into a 6 qt slow cooker.
- Add chicken broth and milk to the slow cooker. Stir.
- Cook on low for 3 hours, or until the rice is tender.
- During the last 30 minutes, whisk together the cream and flour. Add to the soup and stir. Add the bacon and cook to allow the soup to thicken.
- Ladle into bowls and top with additional chopped bacon. Serve.
Notes
To cook the chicken, poach it in water or chicken broth till is easily shreds. I typically make a few pounds and freeze it in 2-3 cup portions.