Ahhh, this is pure comfort food to me! With my husband being a huge soup fan, I have grown to really appreciate soups because of him. Now I am trying more and more soup recipes as the cold months move in. Joel is my biggest fan when it comes to my cooking, but he can also be brutally honest if he isn’t a fan of something, which can be a discouraging but very helpful.
I realized one day when he made a comment about something I made, don’t remember the dish, that it could use a little more flavor. At first I felt offended, even though I was thinking the same thing, but then I thought “if he doesn’t love it, how can I expect everyone following this blog to love it?” Even though he can be my harshest critic, I had to realize that I appreciate his feedback. Ever since then, I take his comments to heart and strive to please everyone’s taste buds at my table, not just my own. One of the great things about cooking is that it is trial and error. If a recipe didn’t turn out the way I expected the first time, it doesn’t mean it was bad; it may just need to be tweaked. That’s what I love about cooking: it’s not all so cut and dry.
This creamy and amazing soup is sure to warm you up to the bone. The flavors will definitely please you; my husband loved this soup, which is a great sign you will too. I’m already planning to make it again in the next couple weeks. I ate the left overs the next two days for my lunch, and it was just as amazing. Something else I love, as you all know, are quick and easy prep recipes, and this is one of these crockpot recipes (like my thai chicken curry soup) that doesn’t require any other pots or pans. Oh and the parmesan cheese in this soup makes it even that much better!
I hope you enjoy this savory soup as much as my family and I have. Enjoy!
- 2 large chicken breast, cut into ½ inch cubes
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 1½ cups carrots, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup wild rice
- 3 Tbsp grated parmasean cheese
- 1 tsp dried or fresh rosemary
- 1 tsp italian seasoning
- 1 tsp dried or fresh thyme
- pinch of red pepper flakes (optional)
- ½ tsp black pepper
- ½ kosher salt or more or less to taste
- 1½ cups half and half
- put all ingredients into crockpot except for the half and half
- cook on low for 6-8 hours or low for 4 hours
- after cooking time is up slowly add in half and half stirring it until combined
- add lid and let cook another 15 minutes
- If a thicker consistency is preferred add 1 Tbsp of cornstarch to the half and half and whisk together before adding to the crockpot. I do find that after it simmers a bit and especially the left overs for the next day it thickens up.