Slow Cooker Chicken and Wild Rice Soup

Fire up the slow cooker and make a big hearty bowl of slow cooker chicken and wild rice soup. This soup has a nice balance of vegetables, rice, and chicken, and don't forget the cream! Lots of heavy cream! Even better this soup is gluten free, and it makes a lot!

This soup is very similar to the cream of chicken and wild rice served at First Watch. I love all the food they serve. They have the best cream of chicken and wild rice soup, and my son always goes crazy for it when they have it on the menu. It's a floating soup on the menu, so it's a gamble every time we visit if they will have it or not.

Do you ever pray that they have a food you love at your favorite restaurant? I totally do—I just can't help it. When I love something and want it, I want it to be permanently on the menu!

I knew my son would love eating this soup at home. And boy, was I right. He devoured it. Made for a few easy lunches during the week, which is what I'm always looking for. In fact, it was dinner the first night and then lunch the following days. I just drain the broth for him so it's a little less messy since we are still learning how to use utensils!

Did I mention that soup is the only way I can get him to eat his veggies? He devours them in soup, but if I serve him vegetables outside of soup he has no interest. Funny how that works. Kids.

I love making soup in my slow cooker. This one is so easy to put together. You can prep the veggies the night before, or right before you're ready to let it start cooking. You will cook this soup like a traditional chicken and wild rice soup. Then, once the soup is done cooking, remove the chicken breast, shred them or cut them into small bite-size pieces. Then place them back into the slow cooker.

Next up, you'll mix the cream with a little cornstarch to make a slurry and then mix it into the slow cooker. Top it with a little fresh parsley and your soup is ready! I even froze a few bowls to reheat at a later date.

Serve this slow cooker chicken and wild rice soup with a thick slice of whole grain bread and a salad to make it a complete meal.

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Slow Cooker Chicken and Wild Rice Soup Recipe

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Ingredients

• 6 carrots, peeled and diced
• 3 stalks celery, diced
• 1 onion, diced
• 1 teaspoon poultry seasoning
• 1/8 teaspoon black pepper
• 2 large chicken breasts
• 1 1/2 cups wild rice
• 64 ounces low sodium chicken broth
• 2 cups heavy cream
• 2 tablespoons cornstarch
• fresh parsley, as garnish

Directions

1. In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
2. Pour the chicken broth on top, give it a mix, and cook on high for four hours.
3. Once the soup is done, remove the chicken and chop.
4. Place the chicken back in the slow cooker and mix.
5. In a measuring cup, mix together the heavy cream and cornstarch. Then mix into the slow cooker and add in the fresh parsley.
6. Enjoy immediately!

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Fondue Cheese Panini Sandwiches

My husband and I don't do much for our anniversary. I may make a favorite dinner, or perhaps we will go somewhere simple to eat, but that is really about it. One year my husband took me to a fondue restaurant because he was told by a co-worker that it was a romantic thing to do.

While some may go to fondue restaurants for the romance, I think really what it comes down to is the experience. Each course gets presented with such drama and flair; it's really like no other dining experience. That being said, here are three reasons why we never went back; it's a time commitment. This meal takes planning. You cannot rush through this meal. If you are doing dinner and show, leave yourself time. Have a babysitter? Warn her. This could literally be a three-hour meal. I don't know about you, but I cannot sit that long.

Second, it's not cheap. I see no need to elaborate on this. And last, your small bites add up. This meal convinces you that you are merely nibbling on your food, when in actuality; you've eaten enough food to feed your entire family. Good thing you didn't make plans after dinner because now you need a nap.

Still, fondue cheese is so, so good! If you are a fan of fondue, then this panini sandwich is for you. This sandwich starts with French bread that is stuffed with Swiss, Gruyere, and Parmesan cheese. The combination of the three yields perfectly, creamy, melted cheese. French bread is often served with cheese fondue, and in this sandwich, its thickness surrounds the cheese and helps hold everything in place.

I do not own a panini press. Don't worry; you don't need to own one either. Once you assemble your sandwiches, rest them on the hot grill pan and place a heavy skillet over the top of the sandwiches. That skillet will do an excellent job of pressing your sandwich down into the classic panini shape.

A word on the cheese: if you use a block cheese from your deli, be sure to slice it as thinly as possible. The thicker the slice, the longer it will take to melt. The last thing you want is melted cheese on the inside but burnt bread on the outside!

My favorite cheese sandwiches have been this Muffuletta Grilled Cheese and this Fontina, Apricot and Chocolate Grilled Cheese. This Fondue Grilled Panini Sandwich will now round out my top three!

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Fondue Cheese Panini Sandwiches Recipe

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Ingredients

• 1 loaf french bread, large
• 3 ounces gruyere cheese
• 3 ounces swiss cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons butter

Directions

1. Cut the baguette in half, and then slice each half horizontally.
2. Preheat a grill pan over medium heat. Spread a half-teaspoon on the outside of each piece of bread. Lay the flat pieces of bread, buttered side down on the hot grill pan.
3. Layer the Gruyere cheese and Swiss cheeses; sprinkle each half with Parmesan cheese.
4. Place remaining pieces of bread on top, buttered side up.
5. Place a cast iron or other heavy skillet over the sandwiches and lightly press down.
6. Grill sandwiches for 2-3 minutes or until golden, turn sandwiches over and place the skillet back on top.
7. Heat sandwiches for an additional 2- 3 minutes or until cheese has melted.
8. Serve immediately.

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