There’s nothing like a hearty bowl of soup on a crisp autumn day and this week’s recipe for Creamy Chicken, Corn and Wild Rice Soup simmers up all day in your slow cooker. The soup is perfect for a weeknight family supper or packed in a thermos for lunch.
I’ll begin the soup by layering some boneless, skinless chicken thighs with some wild rice, sliced carrots and celery, dried thyme, a large bay leaf and some freshly ground black pepper in my slow cooker. Now add reduced-sodium chicken broth, give everything a stir and cover and cook.
Wild rice is perfect for this long-simmered soup, since it has a long cook time. White rice will turn to mush in the soup, but brown rice may be substituted. I have a batch of soup that’s simmered for about 7 hours, until the rice is tender and the chicken is cooked. I’ve shredded the chicken and I’ll add it to the soup along with some frozen corn and green onions.
The thickening for the soup is a white sauce, just melt some butter and whisk in some flour. Now add some milk and cream and simmer until thickened.
The white sauce is whisked into the soup and then you’ll want to taste the soup to see if any additional salt and pepper are needed. Serve with a big tossed salad and some crusty bread.