I’m a fall girl, 100%.  I could deal with being in warmer weather, if I lived super close to a beach, or in Florida.  Living in New York, and experiencing all four seasons, Fall is absolutely my favorite.  The leaves change, the holidays approach, the smell of pumpkin and apple pie, and SOUP.  I could eat soup everyday, and I love all varieties.  This one in particular reminds me of Panera’s chicken and wild rice, and its hearty, filling, and good for the soul!

I broke out the crockpot for this guy, as I usually do for soups because I love a slow cooked meal, especially in the Fall/Winter seasons.  Crockpot meals are the best because you literally throw everything in at once, checking in every so often, and stir.  With this recipe I used Trader Joe’s Basmati and Wild Rice blend that comes with dehydrated veggies and seasoning, bay leaves, organic chicken breast, fresh carrots, and celery.  For the broth I used 2 cartons of bone broth.  Bone broth is an old tradition of boiling poultry or beef bones, getting all the gelatin and collagen from the bones, for hours (like, upwards of 10-15 hours).  Bone broth has so many benefits and nutrients our bodies need, which is why I’m so glad that it’s readily available in Whole Foods or Trader Joe’s.

I played around with the different lengths of time and temperature, but the end result:  cook on low for 6 hours and add in water or broth as needed.  This recipe in particular requires a good amount of liquid, and a 1/2 cup heavy cream or 1/2 and 1/2 at the end, hence the “creamy” part of the recipe.  I didn’t season with any salt or pepper until it was almost ready to be served, as I wanted to be sure the seasoning wasn’t overpowering.  To create the shredded chicken, I took the chicken breasts out about 30 minutes before the soup was done, shredded with two forks, and added it back in.  Serve with a slice of baguette and you’re ready to feast!

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Creamy Chicken and Wild Rice Soup

Course Dinner

Cuisine Soup

Keyword Chicken, Fall, Hearty, Soup, Wild Rice

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 8 cups

Author nomastehungry

Ingredients

• 2 lbs Organic chicken breast
• 1 pkg Wild rice
• 2 cartons Chicken bone broth
• 3 stalks Carrots sliced
• 3 ribs Celery chopped
• 1/2 cup Half and half
• 3 Bay leaves

Instructions

1. Chop/slice the carrots and celery. Set side

2. Layer the chicken, celery, carrots, and package of rice into a medium size crockpot.

3. Pour in the cartons of bone broth into the crockpot.  Cover and set to low for 6 hours

4. Add in more water as need and desired if the liquid becomes absorbed as the soup cooks.  Stir occasionally.

5. 30 minutes before the soup is done, take out chicken and shred with two forks. Add the chicken back into the soup.
   

6. Pour in the 1/2 cup of half and half and season with salt and pepper.  Taste and add more as desired.

7. Serve with a slice of french baguette and enjoy!