Several steps can be completed the nite before - cooking/cubing the chicken, cooking the rice, etc. Just combined everything, set it on low and walked away. I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. I used coconut milk and I think it gave it a little extra flavor too. For reference, I used low sodium broth and added about 1.5 tsp salt at the end and I thought that was perfect. Add the mushrooms and saute for 2 more minutes. Delish. A slight variation on a recipe I received from a fellow Minnesota farm wife. This is a great tasting soup! Creamy Chicken and Wild Rice Soup is a comfort food soup recipe, made easily in a slow cooker.Unlike many cream-based soups, this slow cooker chicken soup recipe uses NO “cream of” soups. This is definitely a keeper! Super simple and comforting. The ingredient that takes this soup to a whole new level is Rice a Roni Long Grain and Wild Rice plus the seasoning packet included with the rice. So, against my better judgement, I watched the vegetables swim, not saute, in a stick of butter. It was very watery the carrots and the celery were hard (even after 8 hours!) Thank you so much for providing a recipe that will be in regular rotation! To make this chicken wild rice soup recipe, we will simply: There are so many delicious ways that you can customize this soup, so please feel free to get creative and add in whatever favorite ingredients you have on hand! Panera bread is kind of … I love soup recipes and I make them often. Chicken Wild Rice Soup in Your Slow Cooker. Rave reviews from even the pickiest eater! For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your own cooked wild rice or a package of precooked brown rice. ★☆ 24 hours before you want to cook, thaw the pack the refrigerator then pour into the crock pot, add broth, and push “on”. Alternate Method: *If you prefer brown rice or wild rice, leave the parboiled rice out of the slow cooker when adding the other ingredients. Love the looks of it! Instant Pot Option: To make pressure cooker chicken and wild rice soup, simply add the onion, carrots, celery, garlic, chicken stock, chicken breasts, wild rice, rosemary and bay leaves to the bowl of your Instant Pot. and the soup was bland. 40-50 minutes. It’s a great soup, even with using a milk/cornstarch slurry instead of flour. All of the ingredients are affordable and even leftovers from other meals can be used (grilled chicken, leftover turkey, rotisserie chicken… all of them are perfect in this dish)! Great soup. It’s hard to put into words how incredibly delicious this soup is. Instant Pot Option: To make pressure cooker chicken and wild rice soup, simply add the onion, carrots, celery, garlic, chicken stock, chicken breasts, wild rice, rosemary and bay leaves to the bowl of your Instant Pot. Chicken wild rice soup was a staple growing up in Minnesota. This soup is delicious. Percent Daily Values are based on a 2,000 calorie diet. Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup. I absolutely love this soup and will make it again and again. Your daily values may be higher or lower depending on your calorie needs. Remove from heat and add the mixture to the soup. (Note: Do not boil or your roux will break. Melt butter in a large saucepan over medium heat. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Have been using Whole Foods Crab Boil (so worth the trip) to flavor pretty much ALL of your soups—my family enjoy so much—thank you!!! Notes. It’s pure comfort food. The wild rice “pops” better and keeps its texture if you start the soup with just the rice and chicken for an hour, then add the chicken. I usually add a little more rosemary. Thanks for helping me provide comfort in a bowl, which is something we all need right now. No matter, the flavor is excellent and it is hearty enough to make a meal. I threw in 2 frozen chicken breasts about about 3-4 hours in they were tender enough to shred then I let it all cook another hour or so before adding the roux and spinach. Trust me on this, it brings the soup flavors together in the most delicious way. Chicken and Wild Rice Soup Ingredients. Then I divide it into to large baggies of 2 cups each, which can be frozen for later use. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Add cheese sauce, milk, and wild rice. Thanks for sharing! And then I winced a little as I added the entire 3/4 cup of flour. When I made this the first time (OH MY!!) Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. I added sage and used heavy cream. Will definitely keep and make again! Stir in the onion, celery and carrots and saute for 5 minutes. I had 4 cans of chicken broth, 2 or 3 cups of water, 2 boxes of Riceroni with only ONE packet of the chicken flavoring. THIS is the way you do it if you want to use a crockpot. Cover, seal and cook on high pressure for 30 minutes, followed by a 10 minute natural release, followed by a quick release. It still turned out great and was super easy! Will make again and again! I baked the boneless skinless chicken breasts (brushed with extra-virgin olive oil sprinkled with marjoram thyme oregano a little salt & pepper then baked at 450 for 30-35 min.) Since moving to Minnesota, I've tried several wild rice soup recipes - this is the best yet. I made this for dinner last night and it was amazing! Today’s wild rice soup recipe comes from my good friend and baking maharishi/mentor/advisor Barbara Schieving’s new cookbook The Electric Pressure Cooker Cookbook. Return to a boil. Less flour 2% milk instead of 1/2 & 1/2 Beer instead of Sherry Dijon mustard instead of mustard powder used wild rice brown rice and basmatti for a total of 3 cups cooked rice combo of butter and olive oil to make roux no almonds. It still turned out great and was super easy! Wonderful recipe!!! To save time, I cook the chicken and wild rice and cut up the vegetables the day before. Chicken broth: I like to use low-sodium. Allow to heat through, then pour in the half-and-half. I even sent a copy of your fabulous recipe to my mother (a native Minnesotan from Hibbing). Pure comfort and totally right for all that feels wrong. This delicious soup can be made on the stovetop or in the slow cooker! This recipe needed no more than some salt and pepper when finished. Instructions. Used only 1 cup of brown/wild rice combo , 1 cup chicken broth, no mushrooms (didn’t have them), FROZEN chicken breasts, cream of mush soup, everything else the same (carrots, celery, spices). In these strange times, it’s nice to do some methodical chopping – but not too much. Creamy chicken and rice soup. But I especially love this version because it’s also loaded up with lots of veggies and greens too. Turned out great! This was extremely easy to make and reheating it as leftovers by adding a bit of water worked wonderfully. Excellent excellent recipe Sue! I can’t wait to check out your other recipes. ★☆. Amazing flavor. Information is not currently available for this nutrient. Then I put this mix and the rest of the ingredients (except the half and half) in my crockpot on low for 8 hours (I added the half and half the last hour). I think the fresh rosemary made the soup PERFECT! Your email address will not be published. Will definitely be making again. Quick release the steam by turning the valve. Oh my goodness! I added the cream/milk just before serving. My husband and 12-month old daughter both love it. Where are they? I am going to give this a go – it looks delicious. I wanted something healthy yet comforting and this soup fills the bill! Butter and Olive Oil – these are used for sauteing and for flavor. Amount is based on available nutrient data. 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