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With the colder temperatures and snow storms it appears it is officially sweater, ski, and (most importantly) soup season! There is nothing better than warming up with a hot bowl of soup on a cold, snowy (or if you’re in Seattle, rainy) day. I love all soups: vegetable, chili, pureed, bean soups, you name it, but my absolutely favorite soups are creamy soups. This chicken and wild rice soup is thick and creamy, chewy from the wild rice, and a little crunchy from the almonds. It will warm you up even on the chilliest of winter days!
I made this soup in the crock pot and it turned out pretty thick, so be prepared to have a little extra broth/milk on hand if you like your soup on the thin side.
- Creamy Chicken and Wild Rice Soup
- adapted from All Recipes
- 1 medium onion
- 2 carrots diced
- 2 stalks celery diced
- 4-5 cups chicken broth
- 3/4 cup wild rice
- 2 uncooked chicken breasts cubed
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup slivered almonds
Add cooked vegetables, chicken broth, wild rice, chicken, and spices to crock pot.
Cook on low for 6 hours.
When soup is done cooking, add butter to small saucepan and melt over medium heat.
Whisk in flour, then slowly add milk.
Add milk mixture and almonds to the soup and cook 30 more minutes on low in the crock pot.