This soup really just comes together on its own. After living in Minnesota for awhile, I think this type of soup becomes a cold weather staple. I don’t think I’ve ever made this the same way twice, but that’s part of the fun. Here is one idea to get you going, but try different things it… Make it your own.
Creamy Chicken Wild Rice Soup
3 boneless, skinless chicken breast
4 C of chicken broth (you may need to add more as needed)
1 C carrots, chopped
1 C celery, diced
1 jar of button mushrooms
1 C cooked wild rice (pre cook this before you make the soup)
Seasoning (salt, pepper, Adobo seasoning, nutmeg, chicken bouillon)
1 C Fat Free 1/2 & 1/2
Turn your crockpot to high and add broth & chicken breasts. Meanwhile, prepare your vegetables adding them to the crockpot once finished. Add cooked wild rice.
Add your seasonings as desired. I like this soup a little peppery and I think that a nice complement to all of the other flavors in here, is just a little bit of nutmeg.
Leave this in the crockpot for an hour on high and then turn to low for 4-6 hours. When the chicken looks done, take it out and shred it into small pieces before adding back into the crockpot. When you are close to being done, add the 1/2 & 1/2. Let simmer together 1/2 hour before serving.
This is nice topped with green onions, cheese, you name it.