Slow Cooker Creamy Ham And Wild Rice Soup Recipes

SLOW COOKER HAM AND WILD RICE SOUP RECIPE

Steps:

• Ideal Slow Cooker Size: 4-Quart.
• Mix the ham, onion, wild rice, vegetables, water, broth, cream of celery soup and black pepper in your crock pot, stirring well to combine.
• Cover and cook on LOW for 6 to 8 hours.
• Stir in the half and half. Increase the setting to HIGH. Cover and cook 10 to 15 minutes more or until hot.

SLOW-COOKER HAM AND WILD RICE SOUP

Steps:

• Mix all ingredients except half-and-half in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Stir in half-and-half. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot.

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

HAM AND WILD RICE SOUP -- CROCK POT

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except half-and-half.
• Cover; cook on Low heat setting 8 to 9 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 10 to 15 minutes longer or until hot.

CREAMY CHICKEN WILD RICE SOUP - CROCK POT

Steps:

• Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
• slightly then shred with two forks.
• Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

CREAMY WILD RICE SOUP WITH HAM

Steps:

• In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.