Tuesday, August 2, 2011

Crockpot Chicken and Wild Rice Soup

Yes, it's the hottest day in Kansas City since I was 3. This is what my car thermometer said today at 3:05.

(I know. Can you believe it??!!??)

And yes, we had soup on the hottest day EVER. It was a preventative measure in order to avoid turning on the oven. And OH BOY, it was GOOD. My husband made it, and he was STOKED. It is a great dish to inspire a budding hubby-chef, and the entire pot cost less than $5!

Here is the recipe

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper (plus more to taste)
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used 2% milk.)
1 cup grated carrots (I diced mine.)
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. 

For more recipes, see www.balancingbeautyandbedlam.com.


  1. I love soups with wild rice! I just found your blog and love what I'm reading! Please join us with Fresh Food Friday / Seasonal Saturday for a foodie blog hop where 8 blogs are featured every week. You'd be a great addition and others can find your blog! PS Now following and it would be great if you 'd like to follow back.

  2. PS: Hang in there with that heat that you're having in K.C. It sure has been terribly hot this summer!

  3. That looks delicious! (btw Small world...we live in Tulsa, but my husband is from Shawnee, KS and we are in KC once a month)