Let’s face it, life is a little too busy to allow us to fix a delicious meal every night. That doesn’t mean, however, that you are without options. As a matter of fact, all you need is a slow cooker and you have just what is necessary to make this delicious soup and have it ready for you by tonight!
There is nothing quite like enjoying a hot bowl of soup on a cold winters evening but personally, I think soup is great at any time of the year. If you are ready to have a delicious home-cooked meal tonight, throw these ingredients in the crockpot and you’ll be good to go.
Ingredients:
½ Cup uncooked wild rice
½ Cup uncooked basmati rice
1-½ lb. chicken breast
1 Cup onion, diced
1 Cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 Cups low sodium chicken broth
2 Cups water
1 tbsp. Italian seasoning
1-½ tsp. Black pepper
2 tsp. salt
5 tbsp. butter
½ Cup all purpose flour
2 Cups whole milk
Instructions:
Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the Bechamel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.