Adjust the thickness of the soup before adding the mushrooms. Sauteed chicken, onion, garlic, carrots and cellary just to brown the chicken. The rice gets ‘mushy’ from sitting in the soup as it cools. I wouldn’t make it again. let me tell you, i’m absolutely in love with this soup i just threw everything into the slow cooker instead of making the roux in a separate pan. Leftovers should be placed in a Tupperware container and refrigerated. Does it reheat ok? STEP 3. 2 cups) of chicken stock, a little less thyme and fresh rosemary instead of dried rosemary. LOOOVE this recipe!! What size slow cooker is this recipe made for? I thought it was SUPURB before I even added the roux.. but then the roux really put a damper on the flavors and it needed quite a bit more salt. Wondering if it would work. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender. Glad to hear you enjoyed it! I probably would check on the chicken after 3 hours on high. As long as you didn’t use parboiled rice, I think you did it just fine! https://www.100daysofrealfood.com/recipe-chicken-wild-rice-slow-cooker-soup I’ve shared this recipe over and over again. You know the kind of sick where you go from laying in bed to laying in front of the TV to drinking soup for every meal of the day and still not being able to tell the taste difference between soup and oatmeal. The recipe says anywhere from 1 – 1 1/2 cups of wild rice, curious to know how it affects the consistency of the meal If I maximize the rice. Keep in mind the soup will thicken as it sits. Also, don’t forget to add the seasoning packet from the rice to the soup mixture. The nutritional information is listed below the recipe. Oh that looks yummy. You would have to adjust the time, because you don’t have has much liquid. Stir 1 cup broth from soup … Mine was good but any longer it would be dried out. Thanks for all the wonderful Recipes! Thank you, Chungah! Dash's Original Blend), 2 tablespoons olive oil (or substitute more butter). Thank you for this incredibly easy recipe. Do you cook the wild rice before adding to the crockpot? By cutting off the cooking at 4.5 hours, the rice is fine. }); The rosemary and thyme filled my home with autumnal smells and it absolutely tastes as good as it smells. I’m wondering if you know the nutrition on it at all? Made it yesterday with canned coconut milk and LOVE IT. Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Thank you for this recipe! Suzanne, did you happen to try this with coconut milk? Also, I do not use flour, the rice thickens the soup enough. It was calling out for them! My guests loved it. Thank You. ***Tip, when I do this again, I won’t put the mushrooms in until after I release the pressure. I don’t ever review anything either, but this was so good I just had to comment! Average Might try mixing in roasted potatoes at the end next time. For the wild rice… find out how long it takes for it to fully cook, mine was 30 minutes so i waited until the last 30 minutes in my hour simmer to add the wild rice. Love that I’m stuffing my 12 yr old with veggies and he doesn’t even realize it!!! 1 thing I recomend to anyone attempting to make this, do no add wild rice to slow cooker, the dark wild rice will cause the whole dish to become a redish grey color, even if you rinse wild rice several times. Followed the recipe pretty much to a T, and my finished soup was extremely tasty and wonderful. Adjust the thickness of the soup before adding the mushrooms. During the last 10 minutes or so, you make your roux- milk, heavy cream, butter and flour (pour milk/heavy cream in a bit slowly and continuously stir- if you pour too fast you will get clumps which isn’t so bad but a bit annoying).. add to your soup and you’re all done! THANK YOU for this recipe! IT had SOOO much flavor. But the creaminess of the roux put it over the top! I can’t wait!! When I came down to shred the chicken and make the roux, I tasted a bite without and it was still really good. It was neither tasteless or watery as someone earlier claimed. The first time I made it I goofed and threw EVERYTHING in the crockpot. If you have a slow cooker … This is hands-down the best chicken wild rice soup recipe I found and is my go to when making this tasty dish. Seriously, it looks just like and taste just like the soup I was buying, except mine has more chicken in it. 30 minutes before the cooking time is up, pull out the chicken breast and allow it to cool before shredding with 2 forks. Transfer the rinsed uncooked wild rice, chicken, celery, onions, carrots, mushrooms, chicken stock, and seasonings into a 6-Quart Slow Cooker. It’s snowing this weekend here where I live and we pulled out a bag containing four heaping cups of the soup from our freezer and it tasted like we’d just made it. Then once you return home, remove the chicken breasts. What You Need. Has anyone tried using basmati rice instead of wild? When you are ready to make the soup all you have to do is pop the contents of the bag into the slow cooker with some chicken … Next time I will try 20 (which was my first thought, darn it!). Magnificent. The milk and butter/ flour combo was perfect! I am counting my calories and want to add the most accurate info. We’re using a whole 2 tablespoons (yes, you read that right) so we want our seasoning to be free of salt. Thought the flavor was great. It was delicious and made a huge batch, which I have frozen for left overs. I love the fact that your recipes have real ingredients instead of processed ones. If it was too bland hun, you didn’t add the right amount of spices. 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