Chicken and Wild Rice Soup

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Prep Time 30 mins
Cook Time 5 hrs
Temp Low
Yield Serves 6-8

Not knocking chicken noodle soup, but sometimes it is fun to change things up when you’re crockin’! We love this recipe because here in Texas we have a limited time frame to comfortably curl up to a nice steaming bowl of hearty stew or soup. They are so simple to crock we hate to miss out on the ease of this type of recipe.

Used 6-quart slow cooker

Submitted by Michelle Devine

Ingredients

  • 1 Large Onion, chopped
  • 4 Carrots, chopped
  • 2 Celery Ribs, chopped
  • 1/4 Cup Butter
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Flour
  • 8 Cups Chicken Broth
  • 3 Cups Whole- grain Rice, cooked
  • 2 Cups Chicken Breast, cubed
  • 1 Cup Evaporated milk, fat-free

Directions

  1. Step One

    In a large saucepan, sauté onion, carrots, and celery in butter until tender; add salt and pepper while cooking.

  2. Step Two

    Stir in flour until blended.

  3. Step Three

    Add mixture to the slow-cooker, then add broth, rice, chicken, and milk.

  4. Step Four

    Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.

Crockin' Reviews Add Review
  1. Diane

    Just an addition to my previous review……..I overlooked adding the evaporated milk but really didn’t need it. Also, the picture looks like there is corn in the soup along with the carrots, onion, and celery. I cooked the rice in my rice cooker and then added it to the soup.

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  2. Diane

    This soup is delicious! I added a T. of fresh lemon juice to the broth. Other than that I followed the recipe as written. The recipe didn’t say “wild” rice. Uncle Ben’s had long grain & wild rice but I choice another brand which was a mixture of wild rice, brown, red rice, etc. I was skeptical of my choice in rice but it was very good. I definitely will make this recipe again!

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  3. Rita B.

    I substitute a good olive oil all the time in recipes, in is a mono-saturated fat much healthier and very flavorful. I am very into clean cooking, low sodium, just basic, not processed foods. Have found several easy tricks, and sodium and fat can be reduced greatly. Willing to share.

    Have found it difficult to get a message out to everyone. Went through several steps today, before getting to share this.

  4. Joanna

    Love this soup! It is delicious! Have you ever tried substituting olive oil for the butter? Wondering if it would taste just as good and be a little healthier? Anyone tried this?

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  5. Crockin Girls

    Crockin Girls

    Hey Tobi, I think if you have a crock that cooks hot then it could definitely turn your rice to mush. Have you had problems with food being overcooked in the past? Adjusting your times is the best bet…but it sounds like you figured this out! Happy Crockin’!

  6. Tobi

    I think the flavor was pretty good. Maybe slightly bland. But the biggest issue I had was that adding cooked rice when it said to resulted in basically mush (or gruel as my husband named it) by the time I served it for dinner. I would take the advise of other reviewers and add a little bit of seasoning to it and put the cooked rice in right before serving to make this recipe better.

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  7. Kelly

    Kelly

    Made this tonight for supper and it wasn’t bad but not something I wanna hurry and make again. Yes,putting the rice in so early I knew it would be mush by time to eat , so we added it last..I did add corn to mine and I loved the flavor it gave!!

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  8. Aubrey

    Made this tonight and it was delicious. The recipe needs to be modified though to either add the rice uncooked or add it toward the end. It has you adding it prior to the entire cook time and the rice was basically mush by that point. Still tasty but not really rice anymore!

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  9. Grace C.

    I’m thinking about buying a non stick slow cooker like you guys have in the above video. I’ve heard mixed reviews though. I have heard it keeps strong smells like onion and garlic in the seal and you can’t get the smell to go away and I’ve heard that the liner bubbles and won’t last. I’ve also read very good reviews about it though. So what do you guys think? Your help would be great appreciated, thanks! :)

  10. Starr

    It was awesome. I can’t cook without garlic so I added a couple of cloves minced and used multigrain precooked rice. It’s a keeper.

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  11. Crockin Girls

    Crockin Girls

    I think what you are seeing are the carrots and celery.

  12. shana

    Did you add corn or red peppers? Its looks like ya’ll did in the picture, just wondering? Thanks!!!

  13. Crockin Girls

    Crockin Girls

    You can use a combination of whole milk and half and half…3/4 milk and 1/4 half & half for 1 cup of evaporated milk. Hope this helps.

  14. Ally B.

    Can I use anything in place of the evaporated milk?? Don’t have any on hand….

  15. Sally L.

    Loved this soup! Definitely a dish to serve company!

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  16. Sandy S.

    I served this soup to company and they wanted more. I did add a package of ranch dressing and dip mix to it which made it even tastier.

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  17. Crockin Girls

    Crockin Girls

    No Andrea! Throw it in your crock raw. That’s what makes crockin’ so easy, girl! The crock does the cookin’ :)

  18. Andrea

    I’m going to try this today, but I have a silly question….does the chicken need to be cooked before puting in the crockpot or do you put it in there raw and chopped? CAn’t wait to try this today! Yummm!! :)

  19. tracy

    tracy

    Who knew I could make edible soup??!! This is super easy to make and has my house smelling delish—–VERY tasty. I added some Slap Ya Mamma seasoning and skipped the carrots. I cooked my wild rice and white rice most of the way before adding so there were no problems at all with consistency!!

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  20. Crockin Girls

    Crockin Girls

    I might try using 2 cups less of the broth and 1 cup more of the evaporated milk, Myrna. You might just have to play with it a bit until you get the consistency that y’all like.

  21. Myrna J.

    This was amazingly good! My husband loved it too! I split it up and froze half of it as well so I’m looking forward to eating it again in a week or two :). The only thing I would change AT ALL is I would like to make it a bit thicker if I could next time. What do you think is the best way to do this? Add more evaporated milk or less broth?

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  22. Crockin Girls

    Crockin Girls

    We haven’t tried it Jodi, but let us know how it turns out if you do. I would just make sure there is enough liquid in your crock. It should be hot enough…

  23. Jodi

    Can you add the Ready Rice just 30-45 minutes before the end of cooking? I figure this might avoid mushiness since that type of rice is already cooked.

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  24. Kristy P.

    This is very good.

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  25. Crockin Girls

    Crockin Girls

    Rice is a tricky thing in the crock, Kathleen. You have to watch it more so it doesn’t get mushy and that just defeats the whole purpose of crock cookin’ :) So we usually just use the microwavable rice pouches or make a big batch at the beginning of the week for our meals all week long.

  26. Kathleen M.

    I haven’t made this yet but am wondering if you think I could use uncooked wild rice or brown rice instead of cooked? Would I have to adjust the liquid or cook time?

  27. Crockin Girls

    Crockin Girls

    Glad to hear that so many of you have loved this recipe!!!!

  28. Crockin Girls

    Crockin Girls

    Lisa, if your crock cooks on the hotter side then that would explain why it was overcooked. We have found that the Rival and Hamilton Beach brands cook the hottest. Sounds like you need to reduce your crockin’ time, girl. :(

  29. Crockin Girls

    Crockin Girls

    Angela, you can definitely skip the sauteeing step. You’ll have to crock it longer in order for the carrots to be fully cooked, so I would add cooked rice 10-15 minutes before serving. If you wanted to add uncooked rice, use Minute Rice and add it about 30-40 minutes (max) before serving. Hope this helps!

  30. Lisa L.

    I made this tonight. I thought I followed the directions exactly, however the rice was over cooked and absorbed most of the liquid.. I used Uncle Bens brown rice and cooked it first before adding it. The flavor was good. What did I do wrong?

  31. Tori

    I made this today and it was so good! I am a teacher, so I’m gone from pretty early in the morning, but I made and combined everything except the rice. My boyfriend cooked the long grain rice in the microwave and added it in and turned everything on a few hours later, and I came home to a delicious soup. I liked it a lot, but the boyfriend pretty much inhaled it. We have tons of leftovers for my lunches this week, and it will be a common meal in our house. Thanks ladies!

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  32. Sharry

    I made this Sunday, but used traditional wild rice instead of whole grain white or brown rice. Otherwise, I followed the recipe completely, cooking it about 6 hours on low. It was absolutely wonderful and will be one of our favorite dishes in the future! Can’t wait for leftovers tonight!!

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  33. Tina B.

    I have a 3.5 quart crock pot so I reduced the broth to 4 cups and reduced rice to 2 cups (one box of Rice A Roni long grain and wild rice). I used the same amount of chicken and veggies because I wanted a thick stew that would stick to your ribs. So far it has turned out wonderful! It’s been crocking on low for 5 hours and the consistency is exactly what I wanted.

    Additionally, I added fresh sliced mushrooms to it and it really added a nice flavor.

    I threw some ingredients into my bread machine and will serve the soup with a fresh loaf of bread. I know my family will love it. Thank you for sharing!

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  34. Angela

    I am wondering if this can be done without the sauteeing and using cooked rice to get a longer cook time. I know you would have to add more water for the rice to cook into it, but I am wondering on your thoughts. Working long shifts make 5-6 hour recipes tough. Or do you think it would it be ok to do this with the auto switch to warm without being too mushy?

  35. Anna

    This soup is wonderful. Just made it today for the first time ansd sure won’t be the last

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  36. Angela

    Thank you, I just saw this today, going to make next week!

  37. Crockin Girls

    Crockin Girls

    You can, Jordan, you just won’t need to crock them as long as raw carrots. If you put them in at the start of this recipe they’ll just be mush by dinnertime! I’d suggest adding them about an hour before serving.

  38. Jordan

    A lot of your recipes call for carrots, would canned carrots turn out ok?

  39. Crockin Girls

    Crockin Girls

    Sure, Angela. I would just add a little more broth to replace that milk.

  40. Angela

    This looks so good and would love to make it! My boys can not do dairy…..can I eliminate the evap milk?

  41. NICOLE D.

    Yummy…my three year old even ate it!!!

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  42. Diana D.

    Love your shirts…. will you be selling those, too?

  43. Crockin Girls

    Crockin Girls

    Jenni,
    You sure can. Won’t it be nice to know you have some yummy soup you can pull out of the freezer for a ready-to-go dinner. It would even be good for lunch the next day. Make sure you use a wild rice or brown rice…these rices are heartier and will not get mushy.

  44. Jenni B.

    I really want to make this recipe. Do you know how much it makes. It is just me, my husband and my 4-year-old. If there is a lot, can you freeze the leftovers?

  45. Crockin Girls

    Crockin Girls

    Marsha, we use uncooked chicken :)

  46. marsha b.

    Do you use cooked or uncooked chicken? thanks

  47. Kara T.

    My mom-in-law even loved this! I’m not a pepper fan so I added chicken boullion instead. Fantastic!! Thank you!

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