Slow Cooker Creamy Chicken & Wild Rice Soup
5 green points, 4 blue points and 4 purple points per serving.
Makes: 6 servings
Calories: 229
Ingredients
- Cooking spray
- 1 carrot, peeled and chopped
- 1 celery stalk, sliced or chopped
- 1 small onion, diced
- 4 ounces mushrooms, sliced or chopped
- 4 garlic cloves, minced
- 6 cups fat-free chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 (4.3 ounce) package Rice-A-Roni Long Grain and Wild Rice
- 3 tablespoons light butter
- 1/4 cup flour
- 1-1/2 cups fat-free half-and-half
- 1/4 cup cooking white wine, optional
Instructions
- In a sauté pan sprayed with cooking spray, sauté the carrots, celery, onion, and mushrooms for 3-4 minutes. Mix in garlic and cook for 30-60 seconds more.
- Place the slightly cooked vegetables in the slow cooker. Add the chicken broth, chicken, wild rice blend, and the seasoning packet from the Rice-A-Roni package. Cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
- Carefully remove chicken and shred the chicken with two forks.
- In a sauce pan, melt the butter. Whisk flour into the butter. While whisking, slowly pour in half-and-half. Cook mixture until it thickens, approximately 5-6 minutes, whisking at it cooks.
- Add milk mixture, the shredded chicken, and the cooking wine to the slow cooker. Mix together.