In a 4-to-6-quart slow cooker, add rice, raw chicken, carrots, celery, onion, and chicken broth. Cover and cook on LOW for 7 to 8 hours, or until chicken is cooked through (165 degrees) and rice is tender.
Creamy and comforting, this rich-tasting chicken and rice soup puts your slow cooker to good use.
Servings and Ingredients
|1 c.||Hy-Vee brown and wild rice blend|
|1 lbs.||boneless skinless chicken breasts|
|2 c.||carrots, chopped|
|1 c.||celery, chopped|
|1||medium yellow onion, chopped|
|1||(48-oz.) container Hy-Vee chicken broth|
|½ c.||Hy-Vee unsalted butter|
|½ c.||Hy-Vee all-purpose flour|
|2 c.||Hy-Vee 2% reduced-fat milk|
|2 c.||water, optional|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- 4-to-6-quart slow cooker
- Meat thermometer
- 2 forks
- Medium saucepan
Remove chicken from slow cooker and shred using 2 forks. Return chicken to slow cooker.
In a medium saucepan, melt butter over medium to medium-low heat. Stir in flour with a wire whisk and continue to cook 1 minute. Slowly whisk in milk and continue to cook until smooth. Stir milk mixture into slow cooker mixture. Add water to adjust consistency as you like. Season with salt and pepper.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 420mg
- Total Carbohydrates: 18g
- Protein: 10g