Recipe With Chicken Rice And Mushroom Soup

In the bowl of your slow cooker combine the rice chicken carrots celery shallots broth thyme sage crushed red pepper and a pinch each of salt and pepper.

Recipe with chicken rice and mushroom soup. Add 1 2 cup water. Step 3 place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Then in a 4 to 5 quart slow cooker combine the cooked chicken celery onion garlic wild rice mix and mushrooms together to create a soul warming soup for those cold winter nights.

But this creamy soup can be enjoyed anytime of year. Whisk in flour and cook whisking constantly 1 minute or until thickened and bubbly. Once the grains are split drain of any remaining water.

Remove the chicken to a plate. Pour into a large buttered 9x13 or deep large lidded casserole dish. Make a batch in advance and freeze for later.

Top with the chicken. Whisk in half and half and wine. Gradually whisk in remaining 6 cups broth and cook stirring often 8 to 10 minutes or until slightly thickened.

Step 1 stir the soup water rice paprika and black pepper in an 11x8x2 inch baking dish. Push the onions and mushrooms to the side of the skillet add the chicken skin side down and and cook until the skin is browned about 4 minutes. Cover and cook on low for 5 6 hours or on high for 2 3 hours.

Melt 1 4 cup butter in a dutch oven over medium heat. Place your chicken pieces on top of the rice. Season the chicken as desired.