Creamy soup that can be made ahead of time, in a slow cooker….it doesn’t get better than that!
This recipe has become a family favorite. It is something I can cook on a really busy day, it is simple enough my two year old will eat it, and it is hearty enough for my husband to give it rave reviews.
2 large boneless, skinless chicken breasts
1 box of wild rice (I’ve used Uncle Ben’s and Zatarain’s-any kind is great)
1/2 cup onion
2 cans cream of potato soup
6 cups chicken broth
1 cup chopped or grated carrots
1 pint of heavy cream or half-and-half
Place the chicken in the crock pot and cover with chicken broth. (You can cube the chicken and leave it, or cook the chicken breasts whole on high until they are easy to shred). Add rice (with it’s flavor pack), canned soup, onion, and carrot. Stir a couple of times throughout cooking so rice doesn’t stick on the bottom of the crock pot. Cook on low for 7-8 hours or 4-5 hours on high. Stir in cream right before serving! Add salt and pepper to taste. This is especially yummy in a bread bowl.