I have used skim milk, evaporated milk (regular, low fat and fat free) very successfully in crock pot recipes calling for cream. I’d allow it to cook a little longer, Kathleen. Very satisfying (my main gripe with soups is that I never feel like I ate anything substantial), and pretty tasty. The ratio of rice to broth was off for me because when I opened the lid what I got was fluffy rice instead of soup. Doing it again tonight and adding chunky mushrooms for texture. I made 14 servings for six people and only had two left…it was that good. Dash (Trader Joe’s 21 Seasoning Salute is actually a cheaper version of Mrs. This Slow Cooker Chicken and Wild Rice Soup uses a box of Uncle Ben’s Long Grain and Wild Rice. Yes I was left longing more from Gilmore Girls too. Stir to combine. It was ok. Thank you so much! Mixed 1/4 cup cornstarch (as a gluten-free substitution for flour) with a bit of water and added it to the pot. There seems to be an error in the nutritional information. It does kind of remind me of chicken and dumplings too! Spend. If you want to replace the flour with a non-gluten substitute, you can use corn starch. Thank you so much! It needed a great deal of salt and pepper in the end. Top with different Flavors: Try topping the soup with another layer of flavor like bacon and scallions. I have been making this since 2015, and it is a much requested recipe. The ingredients are essentially the same except for a minor change. Instructions. The only thing I didn’t love was that my rice was slightly mushy by the time 8 hours was over, but that’s a really minor issue and i think I can fix it if I set it to cook for 6 hours instead of 8. I made it according to the recipe and it was perfect! Very impressed. Your email address will not be published. If you are trying a recipe for the first time, you have no idea how much to add. Rinse the rice under running water. I think one of the commenters said they replaced the regular milk with almond milk. It is still amazing! Dash. http://celiacdisease.about.com/od/glutenfreecookingtips/qt/Corn-Starch-Tips.htm, 1 cup uncooked wild rice blend (NOT parboiled), 1 pound boneless, skinless chicken breast, 2 cups water (or additional chicken broth), 2 tablespoons salt-free seasoning blend (such as Trader Joe's 21 Seasoning Salute OR Mrs. It looked good though and was easy to throw together. I absolutely love this soup recipe! I added some white pepper to give it a little spice. I just made this today. I really wanted to like this soup but the 2 tablespoons poultry seasoning was just too much for me. Enjoy! Can I Make This Soup Gluten Free? Worked out fine. I found it bland but it tasted ok. Also, don’t forget to add the seasoning packet from the rice to the soup mixture. Creamy Chicken Wild Rice Soup {Slow Cooker}. Sincerely, Thanks for a great recipe! Would have been a nice recipe if creamy. I made this soup for a family New Year’s get together this weekend. I’m sad to say I made this last night and it was tasteless. Season to taste. Otherwise I really like this recipe and it’s pretty easy to make. https://www.chefdehome.com/.../chicken-and-wild-rice-soup-in-slow-cooker I tried the recipe yesterday and really like it but did find the soup was too buttery after adding the creamy mix. Dash makes a blend (salt free) that’s much easier to find in stores, perhaps thats another option if you can’t make it to TJ’s! I want to make this soup but every time its great the first time and the left over soup is mushy…the rice that is. . Made this today – perfect dinner for a cold, wet, gloomy day. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. FYI…the ingredients list is missing the two bay leaves. Hi Lisa! It gives the soup its flavor. I only used 2 cups of rice instead of one, as I like a bit more rice. I thought it was easy enough to put together, but I also thought it was a little bland. If you like a creamy and filling soup this is the soup for you! The soup was so flavorful and delicious my boys were raving. As long as you didn’t use parboiled rice, I think you did it just fine! Slow Cooker Recipes “Kick Your Cold’s Butt” Kale & Chicken Orzo Soup. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender. Everything was delicious. I made it today, and it is seriously the best soup I have ever made. Thanks! Original recipe yields 9 servings. I would never use instant rice. Used Royal  mixed wild rice. Would it still taste good if I left them out? <— If playing cards in your pajamas counts as partying! I must avoid gluten, so I did a bit of research, then went with my gut and used Trader Joe’s Gluten-Free All-Purpose flour. Made this last night for dinner!!! How long do you recommend cooking if the slow cooker is set to high? Has anyone made this using dairy substitutes? With its creamy richness and earthy flavors, it makes for the perfect comfort food for cold winter evenings. Do you think they would hold up and could take the place of the chicken breasts in this recipe? Does anyone know if this is true? Yum yum. Thanks! I had to add 3+ cups of broth in the end, it was all absorbed by the rice. I do have the really finely ground poultry seasoning in my cupboard if that’s what you meant in the recipe? I followed your recipe except I used chicken thigh meat. A piping hot bowl is just the right solution as an appetizer or dinner on chilly nights. Slow Cooker: In a large slow cooker, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper; cover and cook on Low for 8-10 hours or on High for 5-6 hours. Type wasn’t specified though. What a wonderful soup. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Wondering if it would work. I’m making this soup to help fight a cold/flu, so avoiding dairy is key. Cover the slow cooker, and set it to 7 hours on low. 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. Like theres-so-much-congestion-between-my-brain-and eyes-that-it’s-making-my-face-hurt, sick. After what seemed like 8 hours of cleaning (but it was probably more like 2), we invited our neighbors over for a little dessert and a movie night. Shredded chicken, mushrooms, carrots, celery and plenty of herbs and spices make this one heck of a winter soup. This looks amazing. Which is basically like chicken noodle soup. Great recipe! What a delicious recipe and a great twist on chicken noodle soup! OK, we made this for the first time tonight. I followed the recipe exactly and it tastes yummy but it didn’t turn out creamy. Even the kiddos love it. I normally cook it on low for 6-8 hours, depending on time. On my way to the grocery store! 1 lb. I use a box of rice a roni long grain & wild rice w/ the seasoning packet in addition to the 2 tblspn of seasoning listed in the recipe (usually whatever I have on hand). Select All. I am so happy I found this! Love that I’m stuffing my 12 yr old with veggies and he doesn’t even realize it!!! The rice had absorbed most of the broth. Thanks so much! I combined all of the ingredients as instructed and cooked the recipe on the meat stew function for 22 minutes. In a small saucepan, heat the olive oil and butter. I love how that worked out. I tweaked it a bit- subtracted celery which I dislike, and added mushrooms and a bit of red bell pepper! I plan to freeze the leftovers. My kids weren’t fond of the Mrs. I will be trying your other recipes, because this was phenomenal! Cremini mushrooms. After 4 hours my wild rice was nowhere near cooked. Perfect on a cold day. However, this soup was so perfect, I’ll be making it exactly to the recipe every time. Thank you in advance! I did a cup of half and half and a cup of milk to the roux mixture. And it was hearty and delicious just like that! YOU BET I’ll be making this a ton this fall! Pat, the recipe ingredients and quantities are listed above the comments section. var chicscript = document.createElement('script'); I also used brown rice cause thats what I had on hand but next time I’m definitely trying the wild rice. I spent all of Sunday being sick. Whose with me for scraping it all and doing it over? Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender. Yummy! For anyone wanting to simplify this recipe (which was easy enough on its own!) Hi! I hope it goes well! }); I know that Lundberg makes one called a ‘Wild Blend’. Thanks. Hello! Glad you liked the soup, Courtney. Add additional water or milk to your preference if the consistency is too thick. This was good albeit a bit bland. This looks delicious! Dash. If your slow cooker has the option, sear the chicken with olive oil first to add extra flavor (before step 1). Make sure to grab the “Original Recipe” box. I’ll have to give the cream of mushroom soup a try when I make this in the fall! However, I remember increasing the quantities to fit my 6 quart crockpot but of course, I didn’t keep notes! Is. Yes, of course, but please be mindful that cooking time can change with substitutions. Really happy with the results! Rosemary to add a little extra flavor. We are so sorry that you are having trouble using the website, Marilyn. Would a blend possibly change the doneness/cook time? I made the dairy portion in a pot then added everything from the crockpot. Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). I’d LOVE it if you could take a second to rate this recipe and leave a comment below. This was a fantastic recipe! I followed the recipe as written and am quite disappointed in the lack of flavour. Just give it all a good rinse before adding into the crockpot. I think the key is that this flour blend does not include xanthan or gums of any kind. No unfortunately haven’t tried with almond/coconut flour. Sauteed the carrots, celery and onions for about 5 minutes, then added all ingredients except for milk products and flour. I ended up moving everything from the slow cooker to stove because there wasn’t enough room to add the thickening mixture. I don’t know. I usually buy it at Panera bread or in a progressive soup can. I heard somewhere that one shouldn’t freeze a cream soup- the milk or cream part doesn’t do well when thawed. Just made this today!! I can’t quite make out the label. I had to make this dish twice to get it right. It is a keeper. 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