Abingdon Olive Oil Co. – Recipe Blog

As the temperatures begin to drop and the days grow shorter, there’s nothing more comforting than a warm bowl of soup to nourish your soul. Our Slow Cooker Creamy Chicken & Rice Soup is the perfect solution for those busy days when you want to come home to a delightful, hearty meal without any fuss.

This recipe is a breeze to prepare—just throw everything into the slow cooker and let it work its magic. By the time dinner rolls around, your house will be filled with the mouthwatering aroma of garlic, herbs, and tender chicken, creating a cozy atmosphere that invites everyone to gather around the table.

Why You’ll Love This Soup

One of the best features of this soup is its versatility. It combines the wholesome goodness of wild rice with tender chicken and a medley of vegetables, all enriched with the flavors of AOOC Thyme Olive Oil and Rosemary Olive Oil. These oils not only add depth to the soup but also make the cooking process incredibly easy.

With just a little prep work in the morning, you can set your slow cooker and forget about it until dinner time. This allows you to focus on your day without the stress of last-minute meal prep.

A Comforting Meal

Not only is this soup comforting and delicious, but it also makes great leftovers. The flavors deepen and meld beautifully overnight, making it an excellent choice for meal prepping. Serve it up with some crusty bread or a fresh salad for a complete meal that your family will love.

So, if you’re looking for an easy, stress-free dinner option that fills your home with delightful scents, give this Slow Cooker Creamy Chicken & Rice Soup a try. Your taste buds—and your family—will thank you! Enjoy every creamy spoonful!

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Slow Cooker Creamy Chicken & Rice Soup

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Ingredients

• 1 cup wild rice blend, uncooked
• 1 lb boneless, skinless chicken breast
• 5 cloves garlic, minced
• 1 cup yellow onion, chopped
• ¾ cup celery, chopped
• ¾ cup carrots, chopped
• 2 teaspoons Basik’s Italian Seasoning Blend
• 2 teaspoons sea salt, plus more to taste
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 2 cups water or additional chicken broth
• ¼ cup AOOC Thyme Olive Oil and Rosemary Olive Oil (or Tuscan Herb Olive Oil)
• ½ cup all-purpose flour
• 1 cup milk or half and half
• Pepper, to taste
• Fresh thyme, for garnish (optional)
• AOOC Tarragon Balsamic, for drizzling

Instructions

1. Rinse the Rice: Rinse the wild rice under running water.
   
2. Prepare the Slow Cooker: In your slow cooker, combine the uncooked wild rice, chicken breast, minced garlic, chopped onion, celery, carrots, Basik’s Italian Seasoning Blend, sea salt, bay leaves, chicken broth, and water.
   
3. Cook: Cover and cook on high for 3-4 hours or low for 7-8 hours.
   
4. Shred the Chicken: In the last 30 minutes of cooking, remove the chicken from the slow cooker. Allow it to cool slightly before shredding it into small pieces using two forks.
   
5. Remove Bay Leaves: Once the rice is cooked, remove the bay leaves and return the shredded chicken to the slow cooker.
   
6. Make the Creamy Mixture: In a saucepan, heat the AOOC Thyme Olive Oil and Rosemary Olive Oil over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk or half and half, continuing to whisk until smooth and creamy. Allow the mixture to thicken.
   
7. Combine: Pour the creamy mixture into the slow cooker and stir to combine. If the consistency is too thick, add more water or milk to your preference. Taste and adjust seasoning with salt and pepper as needed.
   
8. Serve: Garnish with fresh thyme and drizzle with AOOC Tarragon Balsamic before serving.