I made this Slow Cooker Beer Cheese and Wild Rice Soup on an unseasonably cold summer evening and it hit the spot! The problem I always had with most beer cheese soups is it’s beer… and cheese. And not much else. So I decided to do a mash-up recipe to combine beer cheese with a chicken and wild rice soup. This soup was seriously so good. Our kids had second and third helpings!
If you are concerned about cooking with beer in a meal you will be serving to your children (a valid point) you can read up more on this excellent article HERE. Bottom line is that according to the US Department of Agriculture, a stew containing beer and cooked in the slow-cooker for 2.5 hours will ultimately have 0.0025 percent alcohol left in it. The beer is here to provide flavor!
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 boneless, skinless chicken breasts, diced
- 2 c. wild rice (or rice blend), rinsed and drained
- 8 c. chicken stock
- 1 (12 oz.) beer – good quality wheat or pilsner style
- 1 t. salt
- 1 t. dried thyme
- 1 t. smoked paprika
- 4 oz. cream cheese, cut into cubes
- 8 oz. extra sharp cheddar cheese, shredded
- fresh parsley to serve
- Place all ingredients except for cheeses and parsley into the slow cooker. Stir to combine. Cook on low for 6 hours or high for 4 hours.
- During the final hour of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.