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I don’t usually leave reviews but this one is so delicious I have to. I have made this at least ten times and it’s so easy to throw together. I don’t even defrost my chicken, I throw it in frozen and it is perfect every single time. Even my picky eater will eat everything in this soup because it’s so tasty. And my husband only likes “thick” soups so it works for him! Thanks for sharing such a delicious, hearty soup!
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Friends,
Could I ask everyone for a small favor? Could you kindly refrain from rating this recipe — or any recipe online — until after you have actually made it? Perhaps some of you are under the impression that you have to rate a recipe in order to simply ask a question or seek clarification about the instructions. But that is not the case.
I intend no disrespect, but rating a recipe you haven’t even made doesn’t make sense, is simply guesswork on your part, and seriously skews the results. This is very frustrating for the vast majority of readers who are hoping for accurate reviews about what the recipe tastes like, what it is like to actually make the recipe, and whether there are any changes to the recipe that people would like to suggest.
This unfortunate practice is also damaging to the integrity of cooking blogs like Damn Delicious, and the hard work which has gone into creating the recipes. There is NOTHING that these recipe creators appreciate more than great reviews from people who have actually made the recipes, as it tells people that the recipes on this blog are outstanding AND that the integrity of the recipe reviews can be trusted.
I enjoy reading your questions and I learn from the answers, just as you do. But as a courtesy to each other, let’s adopt the following motto:
“DON’T RATE IT — TILL YOU’VE MADE IT!”
Thanks for your consideration.
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This soup was delicious. Our family loves mushrooms so I was excited to make. I used baby Bella mushrooms. I sautéd the veggies before adding. I waited to add rice until I added the mushrooms (sautéd). I also added a tsp of poultry seasoning, and 2 tsp of miso white paste. Very flavorful, will definitely put into my menu rotation. Thanks for sharing a great recipe.
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To think I could make this on the stove top? I don’t have a Crock pot just an instant pot.
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The wild rice chicken soup is so flavorful and rich! It was a big hit with my husband, too! I used fresh bay leaves, rosemary, and parsley. The smell was heavenly while simmering! I substituted lactose free heavy cream and lactose free milk because I have a dietary restriction. This was perfect! I can’t wait to have it again!
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Super delicious!! I had leftover turkey so I used that and just kept checking the rice to see when it was done. I followed the ingredient list except for the cooked turkey and it turned out perfect. Originally made in December and I froze the leftovers and it warmed up deliciously.
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Changed a few things. Cooked on high at 4 hrs. Cooked an additional cup of rice on the stove just in case the soup was mushy(it was not). I used Lundberg Gourmet Wild Rice Blend. Added maybe to large spoons of the cooked rice for more texture. I did not have half and half so used the note at the very bottom substituting 2/3 2% milk+ heavy cream. I let it stand for an additional 30 minutes on warm and it thickened. I also used Wondra Flour. It was delicious.
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This looks like perfect cold weather comfort food! I would like to make a double batch and give some in single serve containers to my recently widowed father. He has very little cooking experience and REALLY is not happy to start learning. Do you think this soup would freeze well since it has dairy in it?
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I made this in the Instant Pot as I was short on time. I did 10 minutes on high. My store also only had wild rice blend so I made it separately on the stove so it didn’t turn mushy in the Instant Pot. I added the prepared rice and the mushrooms after it was finished cooking while I shredded the chicken and made the milk mixture, and the mushrooms turned out great. Very tasty!
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Your recipe sounds so good and incredibly easy and flavorful!! As I age, I find my taste buds sadly need a LOT more spices, herbs or aromatics to translate string flavors.
I finished the Gilmore Girls revisiting Stars Hollow series with joy! Without giving any spoilers, I too responded to the last scene of the final episode with a wide-eyed gasp!! I’ll trust, hope and pray that Amy Sherman Palladino et al are planning another season!!
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I have this recipe bookmarked. My husband is not a soup person, he knows I do and he’ll have soup with me from time to time. But when I served him this recipe, he was amazed and really enjoyed it. I could tell when he said “you can make this again”. I think this will be the 3rd or 4th time I have made it. We give the recipe 10+ stars.
Confussion~we don’t like mushrooms and have left them out from crock pot number one…. Lol
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OMG this soup ìs amazing. I halved the recipe used rotisserie chicken and my wild rice was a blend with brown rice. I followed recipe minus fresh chicken and cooked the veggies and seasonings on high for like 3-4 hours then added the mushrooms and chicken and the roux. Perfectly seasoned tons of flavor. And perfect texture and thickness. This soup is a keeper I’m alone so have 2 containers for a couple meals. Thanks for a wonderful recipe.
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This soup is easy to make and so delicious! I did not add mushrooms () so not sure if that was the problem, but it was really runny. I didn’t mehave any more wild rice so I made so white long grain rice ( about a cup) and added that. It was still runny so I mixed up some cornstarch and water and am letting it cook more.
Next time I make it I will add about 2 more cups of wild rice and thicken it more before serving.
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This soup was delicious! However, I think it was too much chicken and not enough rice. The rice got lost in all the chicken and I just really wanted the rice!
Next time, I am going to do 1 pound of chicken and then double (maybe even triple) the amount of rice. Also, I did cook the rice separately because I didn’t want it to soak up any of the chicken broth in the crockpot.
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Outstanding recipe– my entire picky family was pleased. I did find I needed to increase the chicken stock– probably used 3 to four extra cups as the soup was simply too dense without it. Next time I’ll also increase the milk and half and half. I diced onion and carrots in the food processor which made preparation very quick. In response to those commenters who said the soup was bland, that is because you have to taste as it cooks in order to season to taste. I ended up using quite a lot of salt and pepper to bring out the flavor, especially after adding extra chicken stock. I also sauteed mushrooms to add at the end for the grown-ups (after removing about half the soup for the teenagers). I used rotisserie chicken and added that near the end at the same time I added the milk mixture. We will add this to our regular meal rotation.
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I love some Damn Delicious recipes enough to want to frame and hang them on the wall. ha!
This soup, however, is not one!
After searching far and wide, I found some ridiculously high-priced Minnesota Wild Rice, and excitedly gathered the other ingredients.
I followed the recipe to the letter, and cooked it on low for 6 hours.
When I added the mushrooms, I found the soup had turned into a gelatinous mess. The celery/carrots and rice were nowhere to be seen. It CERTAINLY did not look like the posted picture!
It’s not my slow cooker because I use it all the time with no problem.. The only good thing was the mushrooms. I was so disappointed, not to mention frustrated at the money I dropped on the ingredients.
I don’t think I will try it again, even with a far-shorter cooking time.
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Ooops… I may have messed this up. I didn’t read all the way through and put it all in together at once. I guess we will see how this comes out.
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The first time made this soup, my husband and I were in absolute aww with how delicious this soup is.
Family favorite now. I have made it with leftover rice, chicken from other meals we had previously, just as good. I added the cooked leftovers toward the end of the cooking process, so not to overcook.
Thank for such a delicious soup!
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I’m having a tea and want to include this recipe to the menu. I’m not a fan of wild rice so would jasmine be ok to substitute? I’ll park cook it and add maybe the last hour. I Can’t wait to make it.
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So yummy and comforting!!
I used pure wild rice and it cooked within 3 hours on low (maybe my crockpot is broken and on high)? Anyways, I will add the rice later next time.
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Another great slow cooker recipe. I doubled the vegies and cut the chicken breasts in 1/2 inch cubs then placed into slow cooker. It does make lots for leftovers.
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The flavor is outstanding and what I was seeking. It is very easy to make. Using similar recipes, I have tried to make it on the stovetop and in an instant pot. This recipe was the better one. I did have to use white mushrooms (*sigh*). However, that was only a slight reality change; my wife had just come home just when I added the sliced white mushrooms moments before she came into the kitchen. The aroma went from “that smells really good” [foyer] to “WOW! I can smell the mushrooms!” [kitchen]. The next day it was a little thick so I added some more chicken broth because I wanted it to be a little more soupy.
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I madebthis for dinner today, and we all loved it. I did substitute brown rice for the wild rice, as neither of us are big fans of wild rice. I only had heavy cream and 1% milk on hand so I used a cup of each. It actually was creamy enough for us without adding the butter and flour mixture. The rice made it plenty thick and creamy. We also wanted a little more seasoning, so I added a couple teaspoons of poultry seasoning, as we don’t add salt, due to hypertension issues. I’ll definitely make this again, as it’s so easy, and very filling! Thank-you!
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I made it in the instant pot and it was delicious! I used fresh thyme, Rosemary, and parsley from my garden! I used less chicken and added garbanzo beans. I added spinach at the end for some extra nutrition and color. Instead of the half and half/flour mixture I whisked a bit of whole wheat flour and hot broth together. I added heavy cream to taste.
It was kind of an experiment with the instant pot. If I were to do it again this is what I would do:
1. Cook rice with 1 cup broth for 15 mins.
2. Add chicken, rest of broth, carrots, celery, onion, and spices and cook for 15 more mins.
3. Shred chicken. Add mushrooms, parsley, and cream while still hot let sit for a minute or two.
4. Serve!
So yummy!
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Made this but the rice had turned the whole thing into a gelatinous mess half way through. Not sure why the rice cooked so quickly but otherwise good!
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Agree! I accidentally used a wild rice blend but added 2 extra cups of broth when done cooking and it fixed the consistency. Will def make sure I have pure wild rice next time and not a blend 🙂
A few alterations based on personal preference: use boneless thighs, add TBSP fresh lemon juice at end, skip the flour/butter all together to save calories – don’t think it needs it. If you don’t have bay leaf, it’s OK (didn’t realize I was out). For more nutrients/color, add chopped bite size kale when you add mushrooms. Used only cup of half and half and it was plenty IMO.
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I love love love this soup but when I make it in the slow cooker all of my liquid cooks out halfway through. I’ve tried turning down the temp – still have this issue. Anyone else have this issue? What have you done to fix it?
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There’s something wrong with your slow cooker then. Liquid doesn’t evaporate in a slow cooker. That’s the whole point
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We make this at least three times a month, and it’s hands down our 1-year-old’s favorite food. We’ve never tried it with the mushrooms, somehow. Mama’s happy because it’s so nourishing, Papa’s happy because you pour gravy in at the end, and the baby shovels it in hand over fist.
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Love this recipe and have made it several times. Had trouble finding the wild rice in the stores in Rehoboth Beach DE so used regular brown rice. Taste was good but way to thick as the rice absorbed most of the broth. Waiting to find out if this is freezable? Seems several people have asked but I can’t find/see the answer!!
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This is excellent! Great as a main course for dinner in a cold winter night. As a plant based family I substituted chicken for Tofurkey lightly seasoned chicken, Silk half and half and Ripple milk. Absolutely wonderful!
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OK, we made this for the first time tonight. It was the best for a cold winter nights dinner! Very impressed. The only changes I made were to add another small can (approx. 2 cups) of chicken stock, a little less thyme and fresh rosemary instead of dried rosemary. Try this….it’s very good and hearty!
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I am making this tomorrow and wondering if you use leftover or pre-cooked chicken how do you adjust the cooking time in slow cooker?
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Unfortunately, I don’t know, but I can say without a doubt you have to reduce the time or you will end up with mush.
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Thanks! I decided if I use already cooked chicken then yes, of course, way less cooking time. I prepared everything in a huge pot stovetop. We were eating it within a couple hours
And yes, it was damn delicious. One thing I changed was cooking the rice separately and adding to the soup mixture last.
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Just add the cooked chicken at the end at the same time as the milk mixture instead of at the beginning. If you add already cooked chicken at the top of a slow cook recipe it will come out tough. I’ve made this before with fresh chicken and leftovers, and I love it. It might be my favorite fall/winter recipe. I’ll be making this tomorrow with the leftover breasts from yesterday’s roast chicken.
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I love this recipe but the ads are crazy!!! They are right over where I’m typing, some can be gotten rid of but some stay right where directions are!! Very aggravating!! But the soup is delicious!!!
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Jana @ Damn Delicious — Reply
We are so sorry that you are having trouble using the website, Marilyn. The crazy ads keep our recipes free of charge to amazing readers like yourself and our team of 4 women employed during a year where many have lost their jobs and healthcare.
We recommend clicking on “print recipe” for an ad-free view of the instructions and ingredients. Hope that helps!
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Great recipe! I used fresh chopped rosemary and thyme, half the mushrooms and an extra cup or so of stock. Also added some dried sage which pairs nicely with the mushrooms! It’s snowing here and I can’t wait for a full bowl of this soup with some crusty warm bread (instead of the tastes I’ve been sneaking)!
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Made this last night and thought it to be excellent. I paid attention to other reviewers and added an extra cup of broth (should have made it 2 extra cups) and doubled the rosemary and thyme suggestions. This was very warming and satisfying and I will be making this again soon to use up the rest of the ingredients I purchased in order to try this recipe. Delicious!
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Wild rice often gets a bad name because it turns BLACK during commercial parching. Good Minnesota and Wisconsin wild rice is not black, it is GOLDEN BROWN. The Ojibwe Indians carefully gather, dry and hand parch raw wild rice to bring out its wonderful flavor and aroma. Make sure the wild rice you buy is BROWN and labeled HAND PARCHED. You will enjoy the difference! (And your soup won’t turn gray!)
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Kevin — Reply
This soup was absolutely delicious! I always make new recipes just like the instructions say, and then usually put my own little twist on them if I like them, the next time I make them! However, I’m not sure I’d change anything on this delicious recipe?!
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i have this in my slow cooker right now! 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. with the amount of stuff i have in this soup, i’m not even sure if i want to thicken it! probably the best soup i’ve ever made!
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I’m not a huge soup person but my doctor said eating more soup will help with one of my chronic conditions. I tried this recipe and it’s a great base recipe. I’d say the flavor is halfway between chicken soup and chicken pot pie filling. Very satisfying (my main gripe with soups is that I never feel like I ate anything substantial), and pretty tasty. I couldn’t find any rosemary so I added in some other spices that generally go well with thyme to compensate. I can’t have wild rice because of the high fiber content so I used white rice instead, if you add it in around 1-2hours before the end of cooking it should work just fine. This recipe makes a LOT so unless you have a large family or plan on freezing leftovers it is likely a good idea cut everything in half. Might try mixing in roasted potatoes at the end next time.
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Made this last night for dinner!!! SOOOOO YUM! Only thing I did different was add some Old Bay seasoning and made it in the Instant Pot. Sauteed chicken, onion, garlic, carrots and cellary just to brown the chicken. Set on MEAT STEW mode for 22min. Fast release, shredded the chicken, then added the milk mixture. YOU BET I’ll be making this a ton this fall! The whole family LOVED it! ***Tip, when I do this again, I won’t put the mushrooms in until after I release the pressure. The soup is still plenty hot to soften them up while I make the milk mixture. They were a little too soft otherwise.
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This is a great recipe. Only adjustments I made were to remove celery and mushrooms, add fresh rosemary and slivered almonds, and a little more rice and cream. Turned out fabulous, highly recommend this!
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Has anyone made this usingdairy substitutes? I am wondering about using lactose free 1/2 and 1/2 and soy milk. Or would you recommend a nut based milk like cashew?
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Disappointed…. I really wanted to like this recipe but it was
too bland for me….This was surprising considering all the
ingredients that were in it …. Maybe I did something wrong
I don’t know… Taking it to a church dinner so I’ll see how that goes.,.
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Cherie G — Reply
I just made this today. It was so yummy. I did cook it on high for 4 hours because I got started late. I probably would check on the chicken after 3 hours on high. Mine was good but any longer it would be dried out. Everything was delicious. My rice was perfect.
We had it with Cuban bread and butter. We have lots left for the next few days. Yum yum. Thanks for the recipe.
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This was the first of your recipes I made and led me to your website (I found the recipe on pinterest). My picky 8 year old liked it so much he asked me to make it the next night for dinner again-he never asks for a repeat meal! Super yummy and cozy, I made it just as the recipe states except of course just a splash of white wine.
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I followed the recipe however I made the recipe as followed in the instapot and used GF King Arthur Flour. I combined all of the ingredients as instructed and cooked the recipe on the meat stew function for 22 minutes. I followed instructions and added the milk flour and half and half at the end. It turned out perfect!
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Made this today and its ahhhmazing! …but I changed some things. I doubled the recipe, used left over shredded chicken (didn’t cook it with the vegetables), did half chicken and half vegetable broth, used fresh thyme (2 small bundles), fresh rosemary (1 bunch) and used a 4 oz can of diced mushrooms. I cooked everything for an hour before adding the rice so the vegetables would cook enough…then added the rice for 3 hours (I used Lundbergs mixed wild rice)…mushrooms and chicken added once the rice and veggies were cooked and then made the thickening cream to add. I ended up moving everything from the slow cooker to stove because there wasn’t enough room to add the thickening mixture.
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Can you substitute whole fat coconut milk instead of cream? Trying to make this dairy free!
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
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It is a great dish. 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. Boil wild rice seperate, and then add at the end. Or substitute with a white rice of your liking. I had to make this dish twice to get it right. Wasted 1st batch. This dish is very delicious though.
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Jana @ Damn Delicious — Reply
Hi Kim! That’s a great idea but without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out!
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I made this on my Instant Pot. Sauteed the carrots, celery and onions for about 5 minutes, then added all ingredients except for milk products and flour. Cooked for 20 minutes, non-venting, using the manual button on high. Let natural release for 10 minutes, then quick released the rest of the pressure. Removed the chicken to shred it a bit and then returned it to the pot. Turned the IP onto saute and added the milk products. Mixed 1/4 cup cornstarch (as a gluten-free substitution for flour) with a bit of water and added it to the pot. I then stirred until the pot came up to a light simmer, allowing things to thicken. AWESOME flavor and gluten free…it doesn’t get any better than this on a cold, snowy day!
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I don’t usually follow recipes… I use them to get ideas and do whatever I feel like! But for some reason, I was very close to following this one, except I used more chicken (almost 2 lbs.) and I cooked it on high for 4 hours before doing the rest of the recipe… I just started late and realized I had to rush it a little. My family ABSOLUTELY LOVED this soup. Everyone said it’s a keeper! It was delicious and made a huge batch, which I have frozen for left overs. Next time I’ll increase the carrots for both the color and flavor/texture, but other than that, it’s perfect. You are my favorite food blogger, always coming up with fantastic ideas. Thank you for this one, as my family said… “it’s a keeper”!
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My slow cooker has never failed me before, but I had problems with my soup.
Per instructions, of “cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time,” I added the mushrooms at 5 1/2 hours.
The mushrooms came out perfectly cooked and delicious however: at 5 1\2 hours, the Minnesota Wild Rice had totally disintegrated. With the rice being black, that turned the soup a disgusting shade of grey and left the soup with an overpoweried by the distinctive taste of wild rice, rather than as an accent flavor had it stayed intact.
I was SO disappointed because I was really looking forward to loving this recipe.
Also…..I HATE “salt and pepper to taste.” Seasoning can make or break a recipe. If you are trying a recipe for the first time, you have no idea how much to add. It might be ever so helpful, Chungah, if you could said, for instance, “I used one teaspoon of salt. Adjust to your taste.” That would at least give a starting point to begin adjusting.
Thanks for listening!
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What a wonderful soup. The rosemary and thyme filled my home with autumnal smells and it absolutely tastes as good as it smells. Because I have high cholesterol, I did make a few changes; I used 2% milk only and omitted the flour as I didn’t have any. It lowered both saturated fat and calories as an end result. Not as thick, but delicious.
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This looks delicious! Would this work dairy free using canned coconut milk?
Thanks for all the wonderful Recipes!
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Jenn, did you happen to try this with coconut milk? This recipe looks delicious and I’d love to make it allergy friendly for my kiddo.
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This is the best darn chicken soup ever! I have made it for charity soup fest events, and it is always the first soup to disappear! I must admit to altering the recipe just a tad – I use full heavy cream instead of half and half – it adds a richness that has to be tasted to be believed.
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Jana @ Damn Delicious — Reply
I agree – it’s the best!
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Peggy massoud — Reply
Do you cook the wild rice before adding to the crockpot? Wild rice takes a while to cook and needs plenty of liquid.
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Jana @ Damn Delicious — Reply
No, it does not need to be precooked. I’ve made this plenty of times myself and it actually cooks quicker than you think. Hope you’ll enjoy it!
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Do you think adding asparugus towards the end would work? Have a bunch need to use?
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Chungah @ Damn Delicious — Reply
Yes, that sounds amazing!
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Karleigh — Reply
Is it safe to use fresh (uncooked) wild rice? Got it from the bulk section of Central Market.
Thanks!
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Jana @ Damn Delicious — Reply
You would have to adjust the time, because you don’t have has much liquid. I would set it for shorter and then adjust if necessary. Please use your best judgement with modifications! I hope it goes well!
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Chungah — Reply
I believe it was Lundberg.
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I always worry that skinless, boneless breasts will turn out dry and/or chewy. They work out pretty well consistently for everyone?
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Wow, this is one of the best soups I have ever cooked! Thank you so much for this recipe. I altered a few of things, though. I used nutty soy milk and replaced the celery with leek. And as I don’t have a slow cooker, I used a Dutch oven instead – the total cooking time was 1 hour – mushrooms (I used a selection of forest mushrooms) thrown in at the last quarter.
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Just made this today!! I didn’t have any mushrooms on hand so those were omitted, but I cannot wait to go buy all the ingredients and try again with the mushrooms!! It was calling out for them! My rice was perfect, the consistency was perfect, and as to the flavor (addressing come comments above) I did add the package of seasoning from my boxed wild rice and seasoning mix at the end before adding the cream mixture, and loved it!! HOWEVER, I tasted it before adding that seasoning and it was still so good!!!! In fact, I plan to make it to the extact recipe next time. Thanks so much! Going for seconds now! 🙂
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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 also add onions sliced very thin and caramelized in 3 to 4 TBLS butter, then cooked briefly with an equal amount of flour. Also helps to add green tobasco or hatch chili peppers (or the dried version).
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This recipe was disappointing, barely any flavor and the texture of the wild tice was lost (mushy). I am not sure what was lacking, I used premium ingredients. I had to add 3+ cups of broth in the end, it was all absorbed by the rice. Not a repeat recipe. I typically cannot get enough of your recipes 🙂
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Any chance you used a “long grain and wild rice” mix instead of all wild rice ? I’m just asking because regular rice absorbs a lot more liquid than wild rice and probably would get mushy with the long cook time.
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Chungah — Reply
If I remember correctly, I believe I used wild rice. Hope that helps!
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Chungah, I just love your recipes–I’m a longtime lover of your site, and typically make at least one Damn Delicious recipe a week. Thank you for sharing them!
I’m planning to make this for dinner tonight and have never cooked with wild rice; I just want to clarify…should I use wild rice only, as the recipe seems to indicate? Would a blend possibly change the doneness/cook time?
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Chungah — Reply
Hi Katie – thanks for being such an avid follower!
I recommend using wild rice only as any other type of rice can effect cooking time.
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I have just completed making this recipe and overall I followed the steps and I think it came out delicious. It makes a full crockpot. I did shred the chicken at 4 hours of low cooking, added the button mushrooms (didn’t have crimini) and after 30 minutes added the cream/milk. Spicewise, it’s a great start just as is. I might add a little more salt in my bowl, but we’ll play it by ear. By cutting off the cooking at 4.5 hours, the rice is fine.
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I’m sad to say I made this last night and it was tasteless. I had to add way too much salt and pepper and some grated Parmesan for flavor. It defines needed more carrots too and as much as I love mushrooms I used under half of what the recipe said cuz there were a ton!
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I have made this a couple of times now and as far as I can see the mushrooms are part of where the “yummy” comes from. The first time it seemed like I had far too many mushrooms (they were piled up high over the top of the pot) but I pushed them down into the hot liquid until they started to shrink down. Next time I used fewer mushrooms and it wasn’t as good. Third time I went back to the full amount of mushrooms and the taste came back.
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Laura Cooper — Reply
This looks delicious! Can I use the stovetop instead?
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Chungah — Reply
Yes, of course.
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Chungah — Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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This is basically making chicken soup with roux. You fry your chicken until browned and then shred it. With the chicken juices leftover in pot (I use a Dutch oven) fry your onions, garlic, add carrots then celery (fry each about 2 minutes). You can add a little chicken broth if it becomes a little dry as you’re frying. Once everything is a little soft, add the rest of the broth, seasoning, mushrooms and chicken and let it simmer for about an hour (I like to add a little bit of dried dill instead of using parsley, brings flavors together nicely and good for colds). 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. 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! What a delicious recipe and a great twist on chicken noodle soup! 🙂
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This was good albeit a bit bland. I used 3 bone in chicken thighs because that’s what I had on hand. I followed exactly but I added garlic salt toward the end, for more flavor. The rice was basically mush at the end of 6 hrs of cooking, as well as my chicken. Next time I’ll add the rice about an hour before it done, or cook it separately and add at the end. It was very comforting and my husband seemed to like it, but it just needs ‘something’ as far as more seasoning.
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Have you ever tried the recipients with brown or white rice? Also if I was planning on saving the soup for another day, would it be best to cook rice separately and add later
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I made this over the weekend – good flavor, creamy and comforting. The only thing I would change – after cooking low and slow in the crockpot my wild rice pretty much disintegrated. It tasted good and I love the convenience of the crockpot (and it makes the chicken great), but in the future I would follow this exact recipe just on the stove instead so that the rice maintains it’s texture. It was also incredibly thick (probably just due to the dissolved rice) but that was easily fixed with a little more broth.
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This looks delicious but for gluten/lactose free could I omit the flour and milks and use a can of coconut milk? Any one try this? I was thinking almond milk but i prefer the milkier consistency of he canned coconut (for full fat)
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I’ve made this a few times and use almond milk without issue. I cook the mushrooms on the stove and add the mushrooms, milk and fresh parsley at the end to just heat through. I also find this is a soup that is better the next day. I’ve never had the discoloring issue with the rice though. I normally cook it on low for 6-8 hours, depending on time.
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I made this last night and cooked it on low for 8 hours. All of my chicken broth was gone at the end so it wasn’t really a soup. How do I fix this
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How long do you recommend cooking if the slow cooker is set to high? Can’t wait to try!
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My Lundberg Wild Blend Rice was WAY overcooked. Next time I will cook rice separately and mix in at the end.
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Also used Lundberg Wild Rice blend – did 3 – 3.5 hours on high and it came out great.
Finished it on the stove, though, because you definitely need a 6 quart crockpot! I made the dairy portion in a pot then added everything from the crockpot. Yummy, but will just do it on the stove next time.
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I made this recipe and it is delicious!! I was wondering however what is the serving size in cups? I am counting my calories and want to add the most accurate info. Thank you so much!
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Could you please tell me what brand of slow cooker you used for your Chicken with Rice soup, I love the look of it?
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jhonson — Reply
What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??
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Shaz — Reply
Do you think this would this be suitable to freeze? Thinking of making a batch & freezing portions for quick lunches. Thanks
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What cooker did you use? I can’t quite make out the label. And this does look fantastic!
Thanks!
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Chungah @ Damn Delicious — Reply
Yes, of course, but please be mindful that cooking time can change with substitutions.
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Do you know how long this would take to cook if I do not have a slow cooker and used a pressure cooker instead? Thanks so much 🙂
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This looks delicious! The 1 cup of wild rice is the dry amount and that is added uncooked to the slow cooker, correct? Thank you.
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Made this tonight and found it to be tasty, although even after cooking for 7 hours, the carrots and celery seemed a bit crunchy. Next time, I’ll saute the carrots, celery, and onion in a little butter before adding to the crock pot.
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Hi, next time try a small dice on the veggies, i did and I had no problem. The neat part of this recipe is that it is shred, dice, measure, slice and turn the crock pot on. I also did not add the 1/2 & 1/2 or milk but I added 2 more cups of broth (low sodium). Turned out creamy as well.
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In step 4, when you use the butter in the sauce pan? Is that step necessary in order for the soup to be creamy, or can you just eat it as is at the end of step 3?
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Blogtastic Food — Reply
Yumm! looks gorgeous! I love wild rice.
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What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??
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Hi, I made this soup last night and I did NOT add the milk or 1/2 & half but I used 8 cups of broth (2 cartons) and a little more if needed.. My soup still was thick and creamy. Next time I will use other seasonings to our taste. I used a Rotisserie Chicken shredding it before I put it in the pot. I also served the soup with some graded par cheese. This recipe makes a lot and would serve at least 6 – 8 bowls
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JOANNA, Was the chicken overdone? I have leftover chicken but I didn’t know when I could add it.
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This looks amazing but my kids do not like mushrooms. Would it still taste good if I left them out? Or, what other veges may I substitute?
Thank you!
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Can evaporated ever be substituted for the cream? I always have a can on hand and have wondered. Not that I’m against the heavy cream! But some days call for soup and I rarely have heavy cream.
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I have used skim milk, evaporated milk (regular, low fat and fat free) very successfully in crock pot recipes calling for cream. I have also used unsweetened almond milk successfully if I’ve needed it to be dairy free. Obviously it’s not as thick and creamy as using heavy cream, but it definitely works. I have also added a few Tbsp of Tapioca starch to help thicken it when I don’t use cream.
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Liz @ Yes/No Films — Reply
Oh that looks yummy. I’ve been wanting to make more soups.
And yeah, that ending!! I don’t know. I hope they do more episodes.
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This looks so good. Could you please supply nutritional info? I can’t use the word diet any more. It implies that there is a beginning and an end to weight loss. I now use the words “Lifestyle change”. I’ve lost 25 pounds and I would love to try this soup.
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Thank you for posting the nutritional value – makes cooking and watching calories easier! What is a serving size?
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Chungah @ Damn Delicious — Reply
About 1-2 cups.
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Ed, I did not use the milk or cream for our lifestyle change as well, I just used two 32 oz cartons of chic broth OR 4 1/2 cans of low sodium broth. My soup turned out creamy as the rice will help with the consistency. Add more broth at the end if needed. NO flour, no milk or 1/2 & 1/2 will bring the soup to a much lighter level and it’s creamy. Try it!
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Eva @ L.E.E Bakers — Reply
Yum! We’ve already got two snows here in Ohio so we need this!
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Sara @ Last Night's Feast — Reply
This looks so comforting!
I don’t usually leave reviews but this one is so delicious I have to. I have made this at least ten times and it’s so easy to throw together. I don’t even defrost my chicken, I throw it in frozen and it is perfect every single time. Even my picky eater will eat everything in this soup because it’s so tasty. And my husband only likes “thick” soups so it works for him! Thanks for sharing such a delicious, hearty soup!
Friends,
Could I ask everyone for a small favor? Could you kindly refrain from rating this recipe — or any recipe online — until after you have actually made it? Perhaps some of you are under the impression that you have to rate a recipe in order to simply ask a question or seek clarification about the instructions. But that is not the case.
I intend no disrespect, but rating a recipe you haven’t even made doesn’t make sense, is simply guesswork on your part, and seriously skews the results. This is very frustrating for the vast majority of readers who are hoping for accurate reviews about what the recipe tastes like, what it is like to actually make the recipe, and whether there are any changes to the recipe that people would like to suggest.
This unfortunate practice is also damaging to the integrity of cooking blogs like Damn Delicious, and the hard work which has gone into creating the recipes. There is NOTHING that these recipe creators appreciate more than great reviews from people who have actually made the recipes, as it tells people that the recipes on this blog are outstanding AND that the integrity of the recipe reviews can be trusted.
I enjoy reading your questions and I learn from the answers, just as you do. But as a courtesy to each other, let’s adopt the following motto:
“DON’T RATE IT — TILL YOU’VE MADE IT!”
Thanks for your consideration.
This soup was delicious. Our family loves mushrooms so I was excited to make. I used baby Bella mushrooms. I sautéd the veggies before adding. I waited to add rice until I added the mushrooms (sautéd). I also added a tsp of poultry seasoning, and 2 tsp of miso white paste. Very flavorful, will definitely put into my menu rotation. Thanks for sharing a great recipe.
To think I could make this on the stove top? I don’t have a Crock pot just an instant pot.
The wild rice chicken soup is so flavorful and rich! It was a big hit with my husband, too! I used fresh bay leaves, rosemary, and parsley. The smell was heavenly while simmering! I substituted lactose free heavy cream and lactose free milk because I have a dietary restriction. This was perfect! I can’t wait to have it again!
Super delicious!! I had leftover turkey so I used that and just kept checking the rice to see when it was done. I followed the ingredient list except for the cooked turkey and it turned out perfect. Originally made in December and I froze the leftovers and it warmed up deliciously.
Changed a few things. Cooked on high at 4 hrs. Cooked an additional cup of rice on the stove just in case the soup was mushy(it was not). I used Lundberg Gourmet Wild Rice Blend. Added maybe to large spoons of the cooked rice for more texture. I did not have half and half so used the note at the very bottom substituting 2/3 2% milk+ heavy cream. I let it stand for an additional 30 minutes on warm and it thickened. I also used Wondra Flour. It was delicious.
This looks like perfect cold weather comfort food! I would like to make a double batch and give some in single serve containers to my recently widowed father. He has very little cooking experience and REALLY is not happy to start learning. Do you think this soup would freeze well since it has dairy in it?
I made this in the Instant Pot as I was short on time. I did 10 minutes on high. My store also only had wild rice blend so I made it separately on the stove so it didn’t turn mushy in the Instant Pot. I added the prepared rice and the mushrooms after it was finished cooking while I shredded the chicken and made the milk mixture, and the mushrooms turned out great. Very tasty!
Your recipe sounds so good and incredibly easy and flavorful!! As I age, I find my taste buds sadly need a LOT more spices, herbs or aromatics to translate string flavors.
I finished the Gilmore Girls revisiting Stars Hollow series with joy! Without giving any spoilers, I too responded to the last scene of the final episode with a wide-eyed gasp!! I’ll trust, hope and pray that Amy Sherman Palladino et al are planning another season!!
I have this recipe bookmarked. My husband is not a soup person, he knows I do and he’ll have soup with me from time to time. But when I served him this recipe, he was amazed and really enjoyed it. I could tell when he said “you can make this again”. I think this will be the 3rd or 4th time I have made it. We give the recipe 10+ stars.
Confussion~we don’t like mushrooms and have left them out from crock pot number one…. Lol
OMG this soup ìs amazing. I halved the recipe used rotisserie chicken and my wild rice was a blend with brown rice. I followed recipe minus fresh chicken and cooked the veggies and seasonings on high for like 3-4 hours then added the mushrooms and chicken and the roux. Perfectly seasoned tons of flavor. And perfect texture and thickness. This soup is a keeper I’m alone so have 2 containers for a couple meals. Thanks for a wonderful recipe.
This soup is easy to make and so delicious! I did not add mushrooms () so not sure if that was the problem, but it was really runny. I didn’t mehave any more wild rice so I made so white long grain rice ( about a cup) and added that. It was still runny so I mixed up some cornstarch and water and am letting it cook more.
Next time I make it I will add about 2 more cups of wild rice and thicken it more before serving.
This soup was delicious! However, I think it was too much chicken and not enough rice. The rice got lost in all the chicken and I just really wanted the rice!
Next time, I am going to do 1 pound of chicken and then double (maybe even triple) the amount of rice. Also, I did cook the rice separately because I didn’t want it to soak up any of the chicken broth in the crockpot.
Outstanding recipe– my entire picky family was pleased. I did find I needed to increase the chicken stock– probably used 3 to four extra cups as the soup was simply too dense without it. Next time I’ll also increase the milk and half and half. I diced onion and carrots in the food processor which made preparation very quick. In response to those commenters who said the soup was bland, that is because you have to taste as it cooks in order to season to taste. I ended up using quite a lot of salt and pepper to bring out the flavor, especially after adding extra chicken stock. I also sauteed mushrooms to add at the end for the grown-ups (after removing about half the soup for the teenagers). I used rotisserie chicken and added that near the end at the same time I added the milk mixture. We will add this to our regular meal rotation.
I love some Damn Delicious recipes enough to want to frame and hang them on the wall. ha!
This soup, however, is not one!
After searching far and wide, I found some ridiculously high-priced Minnesota Wild Rice, and excitedly gathered the other ingredients.
I followed the recipe to the letter, and cooked it on low for 6 hours.
When I added the mushrooms, I found the soup had turned into a gelatinous mess. The celery/carrots and rice were nowhere to be seen. It CERTAINLY did not look like the posted picture!
It’s not my slow cooker because I use it all the time with no problem.. The only good thing was the mushrooms. I was so disappointed, not to mention frustrated at the money I dropped on the ingredients.
I don’t think I will try it again, even with a far-shorter cooking time.
Ooops… I may have messed this up. I didn’t read all the way through and put it all in together at once. I guess we will see how this comes out.
The first time made this soup, my husband and I were in absolute aww with how delicious this soup is.
Family favorite now. I have made it with leftover rice, chicken from other meals we had previously, just as good. I added the cooked leftovers toward the end of the cooking process, so not to overcook.
Thank for such a delicious soup!
I’m having a tea and want to include this recipe to the menu. I’m not a fan of wild rice so would jasmine be ok to substitute? I’ll park cook it and add maybe the last hour. I Can’t wait to make it.
So yummy and comforting!!
I used pure wild rice and it cooked within 3 hours on low (maybe my crockpot is broken and on high)? Anyways, I will add the rice later next time.
Another great slow cooker recipe. I doubled the vegies and cut the chicken breasts in 1/2 inch cubs then placed into slow cooker. It does make lots for leftovers.
The flavor is outstanding and what I was seeking. It is very easy to make. Using similar recipes, I have tried to make it on the stovetop and in an instant pot. This recipe was the better one. I did have to use white mushrooms (*sigh*). However, that was only a slight reality change; my wife had just come home just when I added the sliced white mushrooms moments before she came into the kitchen. The aroma went from “that smells really good” [foyer] to “WOW! I can smell the mushrooms!” [kitchen]. The next day it was a little thick so I added some more chicken broth because I wanted it to be a little more soupy.
I madebthis for dinner today, and we all loved it. I did substitute brown rice for the wild rice, as neither of us are big fans of wild rice. I only had heavy cream and 1% milk on hand so I used a cup of each. It actually was creamy enough for us without adding the butter and flour mixture. The rice made it plenty thick and creamy. We also wanted a little more seasoning, so I added a couple teaspoons of poultry seasoning, as we don’t add salt, due to hypertension issues. I’ll definitely make this again, as it’s so easy, and very filling! Thank-you!
I made it in the instant pot and it was delicious! I used fresh thyme, Rosemary, and parsley from my garden! I used less chicken and added garbanzo beans. I added spinach at the end for some extra nutrition and color. Instead of the half and half/flour mixture I whisked a bit of whole wheat flour and hot broth together. I added heavy cream to taste.
It was kind of an experiment with the instant pot. If I were to do it again this is what I would do:
1. Cook rice with 1 cup broth for 15 mins.
2. Add chicken, rest of broth, carrots, celery, onion, and spices and cook for 15 more mins.
3. Shred chicken. Add mushrooms, parsley, and cream while still hot let sit for a minute or two.
4. Serve!
So yummy!
Made this but the rice had turned the whole thing into a gelatinous mess half way through. Not sure why the rice cooked so quickly but otherwise good!
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Agree! I accidentally used a wild rice blend but added 2 extra cups of broth when done cooking and it fixed the consistency. Will def make sure I have pure wild rice next time and not a blend 🙂
A few alterations based on personal preference: use boneless thighs, add TBSP fresh lemon juice at end, skip the flour/butter all together to save calories – don’t think it needs it. If you don’t have bay leaf, it’s OK (didn’t realize I was out). For more nutrients/color, add chopped bite size kale when you add mushrooms. Used only cup of half and half and it was plenty IMO.
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I love love love this soup but when I make it in the slow cooker all of my liquid cooks out halfway through. I’ve tried turning down the temp – still have this issue. Anyone else have this issue? What have you done to fix it?
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There’s something wrong with your slow cooker then. Liquid doesn’t evaporate in a slow cooker. That’s the whole point
We make this at least three times a month, and it’s hands down our 1-year-old’s favorite food. We’ve never tried it with the mushrooms, somehow. Mama’s happy because it’s so nourishing, Papa’s happy because you pour gravy in at the end, and the baby shovels it in hand over fist.
Love this recipe and have made it several times. Had trouble finding the wild rice in the stores in Rehoboth Beach DE so used regular brown rice. Taste was good but way to thick as the rice absorbed most of the broth. Waiting to find out if this is freezable? Seems several people have asked but I can’t find/see the answer!!
This is excellent! Great as a main course for dinner in a cold winter night. As a plant based family I substituted chicken for Tofurkey lightly seasoned chicken, Silk half and half and Ripple milk. Absolutely wonderful!
OK, we made this for the first time tonight. It was the best for a cold winter nights dinner! Very impressed. The only changes I made were to add another small can (approx. 2 cups) of chicken stock, a little less thyme and fresh rosemary instead of dried rosemary. Try this….it’s very good and hearty!
I am making this tomorrow and wondering if you use leftover or pre-cooked chicken how do you adjust the cooking time in slow cooker?
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Unfortunately, I don’t know, but I can say without a doubt you have to reduce the time or you will end up with mush.
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Thanks! I decided if I use already cooked chicken then yes, of course, way less cooking time. I prepared everything in a huge pot stovetop. We were eating it within a couple hours
And yes, it was damn delicious. One thing I changed was cooking the rice separately and adding to the soup mixture last.
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Just add the cooked chicken at the end at the same time as the milk mixture instead of at the beginning. If you add already cooked chicken at the top of a slow cook recipe it will come out tough. I’ve made this before with fresh chicken and leftovers, and I love it. It might be my favorite fall/winter recipe. I’ll be making this tomorrow with the leftover breasts from yesterday’s roast chicken.
I love this recipe but the ads are crazy!!! They are right over where I’m typing, some can be gotten rid of but some stay right where directions are!! Very aggravating!! But the soup is delicious!!!
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Jana @ Damn Delicious — Reply
We are so sorry that you are having trouble using the website, Marilyn. The crazy ads keep our recipes free of charge to amazing readers like yourself and our team of 4 women employed during a year where many have lost their jobs and healthcare.
We recommend clicking on “print recipe” for an ad-free view of the instructions and ingredients. Hope that helps!
Great recipe! I used fresh chopped rosemary and thyme, half the mushrooms and an extra cup or so of stock. Also added some dried sage which pairs nicely with the mushrooms! It’s snowing here and I can’t wait for a full bowl of this soup with some crusty warm bread (instead of the tastes I’ve been sneaking)!
Made this last night and thought it to be excellent. I paid attention to other reviewers and added an extra cup of broth (should have made it 2 extra cups) and doubled the rosemary and thyme suggestions. This was very warming and satisfying and I will be making this again soon to use up the rest of the ingredients I purchased in order to try this recipe. Delicious!
Wild rice often gets a bad name because it turns BLACK during commercial parching. Good Minnesota and Wisconsin wild rice is not black, it is GOLDEN BROWN. The Ojibwe Indians carefully gather, dry and hand parch raw wild rice to bring out its wonderful flavor and aroma. Make sure the wild rice you buy is BROWN and labeled HAND PARCHED. You will enjoy the difference! (And your soup won’t turn gray!)
Kevin — Reply
This soup was absolutely delicious! I always make new recipes just like the instructions say, and then usually put my own little twist on them if I like them, the next time I make them! However, I’m not sure I’d change anything on this delicious recipe?!
i have this in my slow cooker right now! 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. with the amount of stuff i have in this soup, i’m not even sure if i want to thicken it! probably the best soup i’ve ever made!
I’m not a huge soup person but my doctor said eating more soup will help with one of my chronic conditions. I tried this recipe and it’s a great base recipe. I’d say the flavor is halfway between chicken soup and chicken pot pie filling. Very satisfying (my main gripe with soups is that I never feel like I ate anything substantial), and pretty tasty. I couldn’t find any rosemary so I added in some other spices that generally go well with thyme to compensate. I can’t have wild rice because of the high fiber content so I used white rice instead, if you add it in around 1-2hours before the end of cooking it should work just fine. This recipe makes a LOT so unless you have a large family or plan on freezing leftovers it is likely a good idea cut everything in half. Might try mixing in roasted potatoes at the end next time.
Made this last night for dinner!!! SOOOOO YUM! Only thing I did different was add some Old Bay seasoning and made it in the Instant Pot. Sauteed chicken, onion, garlic, carrots and cellary just to brown the chicken. Set on MEAT STEW mode for 22min. Fast release, shredded the chicken, then added the milk mixture. YOU BET I’ll be making this a ton this fall! The whole family LOVED it! ***Tip, when I do this again, I won’t put the mushrooms in until after I release the pressure. The soup is still plenty hot to soften them up while I make the milk mixture. They were a little too soft otherwise.
This is a great recipe. Only adjustments I made were to remove celery and mushrooms, add fresh rosemary and slivered almonds, and a little more rice and cream. Turned out fabulous, highly recommend this!
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Has anyone made this usingdairy substitutes? I am wondering about using lactose free 1/2 and 1/2 and soy milk. Or would you recommend a nut based milk like cashew?
Disappointed…. I really wanted to like this recipe but it was
too bland for me….This was surprising considering all the
ingredients that were in it …. Maybe I did something wrong
I don’t know… Taking it to a church dinner so I’ll see how that goes.,.
Cherie G — Reply
I just made this today. It was so yummy. I did cook it on high for 4 hours because I got started late. I probably would check on the chicken after 3 hours on high. Mine was good but any longer it would be dried out. Everything was delicious. My rice was perfect.
We had it with Cuban bread and butter. We have lots left for the next few days. Yum yum. Thanks for the recipe.
This was the first of your recipes I made and led me to your website (I found the recipe on pinterest). My picky 8 year old liked it so much he asked me to make it the next night for dinner again-he never asks for a repeat meal! Super yummy and cozy, I made it just as the recipe states except of course just a splash of white wine.
I followed the recipe however I made the recipe as followed in the instapot and used GF King Arthur Flour. I combined all of the ingredients as instructed and cooked the recipe on the meat stew function for 22 minutes. I followed instructions and added the milk flour and half and half at the end. It turned out perfect!
Made this today and its ahhhmazing! …but I changed some things. I doubled the recipe, used left over shredded chicken (didn’t cook it with the vegetables), did half chicken and half vegetable broth, used fresh thyme (2 small bundles), fresh rosemary (1 bunch) and used a 4 oz can of diced mushrooms. I cooked everything for an hour before adding the rice so the vegetables would cook enough…then added the rice for 3 hours (I used Lundbergs mixed wild rice)…mushrooms and chicken added once the rice and veggies were cooked and then made the thickening cream to add. I ended up moving everything from the slow cooker to stove because there wasn’t enough room to add the thickening mixture.
Can you substitute whole fat coconut milk instead of cream? Trying to make this dairy free!
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Chungah @ Damn Delicious — Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
It is a great dish. 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. Boil wild rice seperate, and then add at the end. Or substitute with a white rice of your liking. I had to make this dish twice to get it right. Wasted 1st batch. This dish is very delicious though.
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Jana @ Damn Delicious — Reply
Hi Kim! That’s a great idea but without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out!
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I made this on my Instant Pot. Sauteed the carrots, celery and onions for about 5 minutes, then added all ingredients except for milk products and flour. Cooked for 20 minutes, non-venting, using the manual button on high. Let natural release for 10 minutes, then quick released the rest of the pressure. Removed the chicken to shred it a bit and then returned it to the pot. Turned the IP onto saute and added the milk products. Mixed 1/4 cup cornstarch (as a gluten-free substitution for flour) with a bit of water and added it to the pot. I then stirred until the pot came up to a light simmer, allowing things to thicken. AWESOME flavor and gluten free…it doesn’t get any better than this on a cold, snowy day!
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I don’t usually follow recipes… I use them to get ideas and do whatever I feel like! But for some reason, I was very close to following this one, except I used more chicken (almost 2 lbs.) and I cooked it on high for 4 hours before doing the rest of the recipe… I just started late and realized I had to rush it a little. My family ABSOLUTELY LOVED this soup. Everyone said it’s a keeper! It was delicious and made a huge batch, which I have frozen for left overs. Next time I’ll increase the carrots for both the color and flavor/texture, but other than that, it’s perfect. You are my favorite food blogger, always coming up with fantastic ideas. Thank you for this one, as my family said… “it’s a keeper”!
My slow cooker has never failed me before, but I had problems with my soup.
Per instructions, of “cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time,” I added the mushrooms at 5 1/2 hours.
The mushrooms came out perfectly cooked and delicious however: at 5 1\2 hours, the Minnesota Wild Rice had totally disintegrated. With the rice being black, that turned the soup a disgusting shade of grey and left the soup with an overpoweried by the distinctive taste of wild rice, rather than as an accent flavor had it stayed intact.
I was SO disappointed because I was really looking forward to loving this recipe.
Also…..I HATE “salt and pepper to taste.” Seasoning can make or break a recipe. If you are trying a recipe for the first time, you have no idea how much to add. It might be ever so helpful, Chungah, if you could said, for instance, “I used one teaspoon of salt. Adjust to your taste.” That would at least give a starting point to begin adjusting.
Thanks for listening!
What a wonderful soup. The rosemary and thyme filled my home with autumnal smells and it absolutely tastes as good as it smells. Because I have high cholesterol, I did make a few changes; I used 2% milk only and omitted the flour as I didn’t have any. It lowered both saturated fat and calories as an end result. Not as thick, but delicious.
This looks delicious! Would this work dairy free using canned coconut milk?
Thanks for all the wonderful Recipes!
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Jenn, did you happen to try this with coconut milk? This recipe looks delicious and I’d love to make it allergy friendly for my kiddo.
This is the best darn chicken soup ever! I have made it for charity soup fest events, and it is always the first soup to disappear! I must admit to altering the recipe just a tad – I use full heavy cream instead of half and half – it adds a richness that has to be tasted to be believed.
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Jana @ Damn Delicious — Reply
I agree – it’s the best!
Peggy massoud — Reply
Do you cook the wild rice before adding to the crockpot? Wild rice takes a while to cook and needs plenty of liquid.
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Jana @ Damn Delicious — Reply
No, it does not need to be precooked. I’ve made this plenty of times myself and it actually cooks quicker than you think. Hope you’ll enjoy it!
Do you think adding asparugus towards the end would work? Have a bunch need to use?
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Chungah @ Damn Delicious — Reply
Yes, that sounds amazing!
Karleigh — Reply
Is it safe to use fresh (uncooked) wild rice? Got it from the bulk section of Central Market.
Thanks!
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Jana @ Damn Delicious — Reply
You would have to adjust the time, because you don’t have has much liquid. I would set it for shorter and then adjust if necessary. Please use your best judgement with modifications! I hope it goes well!
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Chungah — Reply
I believe it was Lundberg.
I always worry that skinless, boneless breasts will turn out dry and/or chewy. They work out pretty well consistently for everyone?
Wow, this is one of the best soups I have ever cooked! Thank you so much for this recipe. I altered a few of things, though. I used nutty soy milk and replaced the celery with leek. And as I don’t have a slow cooker, I used a Dutch oven instead – the total cooking time was 1 hour – mushrooms (I used a selection of forest mushrooms) thrown in at the last quarter.
Just made this today!! I didn’t have any mushrooms on hand so those were omitted, but I cannot wait to go buy all the ingredients and try again with the mushrooms!! It was calling out for them! My rice was perfect, the consistency was perfect, and as to the flavor (addressing come comments above) I did add the package of seasoning from my boxed wild rice and seasoning mix at the end before adding the cream mixture, and loved it!! HOWEVER, I tasted it before adding that seasoning and it was still so good!!!! In fact, I plan to make it to the extact recipe next time. Thanks so much! Going for seconds now! 🙂
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 also add onions sliced very thin and caramelized in 3 to 4 TBLS butter, then cooked briefly with an equal amount of flour. Also helps to add green tobasco or hatch chili peppers (or the dried version).
This recipe was disappointing, barely any flavor and the texture of the wild tice was lost (mushy). I am not sure what was lacking, I used premium ingredients. I had to add 3+ cups of broth in the end, it was all absorbed by the rice. Not a repeat recipe. I typically cannot get enough of your recipes 🙂
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Any chance you used a “long grain and wild rice” mix instead of all wild rice ? I’m just asking because regular rice absorbs a lot more liquid than wild rice and probably would get mushy with the long cook time.
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Chungah — Reply
If I remember correctly, I believe I used wild rice. Hope that helps!
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Chungah, I just love your recipes–I’m a longtime lover of your site, and typically make at least one Damn Delicious recipe a week. Thank you for sharing them!
I’m planning to make this for dinner tonight and have never cooked with wild rice; I just want to clarify…should I use wild rice only, as the recipe seems to indicate? Would a blend possibly change the doneness/cook time?
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Chungah — Reply
Hi Katie – thanks for being such an avid follower!
I recommend using wild rice only as any other type of rice can effect cooking time.
I have just completed making this recipe and overall I followed the steps and I think it came out delicious. It makes a full crockpot. I did shred the chicken at 4 hours of low cooking, added the button mushrooms (didn’t have crimini) and after 30 minutes added the cream/milk. Spicewise, it’s a great start just as is. I might add a little more salt in my bowl, but we’ll play it by ear. By cutting off the cooking at 4.5 hours, the rice is fine.
I’m sad to say I made this last night and it was tasteless. I had to add way too much salt and pepper and some grated Parmesan for flavor. It defines needed more carrots too and as much as I love mushrooms I used under half of what the recipe said cuz there were a ton!
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I have made this a couple of times now and as far as I can see the mushrooms are part of where the “yummy” comes from. The first time it seemed like I had far too many mushrooms (they were piled up high over the top of the pot) but I pushed them down into the hot liquid until they started to shrink down. Next time I used fewer mushrooms and it wasn’t as good. Third time I went back to the full amount of mushrooms and the taste came back.
Laura Cooper — Reply
This looks delicious! Can I use the stovetop instead?
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Chungah — Reply
Yes, of course.
Chungah — Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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This is basically making chicken soup with roux. You fry your chicken until browned and then shred it. With the chicken juices leftover in pot (I use a Dutch oven) fry your onions, garlic, add carrots then celery (fry each about 2 minutes). You can add a little chicken broth if it becomes a little dry as you’re frying. Once everything is a little soft, add the rest of the broth, seasoning, mushrooms and chicken and let it simmer for about an hour (I like to add a little bit of dried dill instead of using parsley, brings flavors together nicely and good for colds). 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. 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! What a delicious recipe and a great twist on chicken noodle soup! 🙂
This was good albeit a bit bland. I used 3 bone in chicken thighs because that’s what I had on hand. I followed exactly but I added garlic salt toward the end, for more flavor. The rice was basically mush at the end of 6 hrs of cooking, as well as my chicken. Next time I’ll add the rice about an hour before it done, or cook it separately and add at the end. It was very comforting and my husband seemed to like it, but it just needs ‘something’ as far as more seasoning.
Have you ever tried the recipients with brown or white rice? Also if I was planning on saving the soup for another day, would it be best to cook rice separately and add later
I made this over the weekend – good flavor, creamy and comforting. The only thing I would change – after cooking low and slow in the crockpot my wild rice pretty much disintegrated. It tasted good and I love the convenience of the crockpot (and it makes the chicken great), but in the future I would follow this exact recipe just on the stove instead so that the rice maintains it’s texture. It was also incredibly thick (probably just due to the dissolved rice) but that was easily fixed with a little more broth.
This looks delicious but for gluten/lactose free could I omit the flour and milks and use a can of coconut milk? Any one try this? I was thinking almond milk but i prefer the milkier consistency of he canned coconut (for full fat)
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I’ve made this a few times and use almond milk without issue. I cook the mushrooms on the stove and add the mushrooms, milk and fresh parsley at the end to just heat through. I also find this is a soup that is better the next day. I’ve never had the discoloring issue with the rice though. I normally cook it on low for 6-8 hours, depending on time.
I made this last night and cooked it on low for 8 hours. All of my chicken broth was gone at the end so it wasn’t really a soup. How do I fix this
How long do you recommend cooking if the slow cooker is set to high? Can’t wait to try!
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My Lundberg Wild Blend Rice was WAY overcooked. Next time I will cook rice separately and mix in at the end.
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Also used Lundberg Wild Rice blend – did 3 – 3.5 hours on high and it came out great.
Finished it on the stove, though, because you definitely need a 6 quart crockpot! I made the dairy portion in a pot then added everything from the crockpot. Yummy, but will just do it on the stove next time.
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I made this recipe and it is delicious!! I was wondering however what is the serving size in cups? I am counting my calories and want to add the most accurate info. Thank you so much!
Could you please tell me what brand of slow cooker you used for your Chicken with Rice soup, I love the look of it?
jhonson — Reply
What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??
Shaz — Reply
Do you think this would this be suitable to freeze? Thinking of making a batch & freezing portions for quick lunches. Thanks
What cooker did you use? I can’t quite make out the label. And this does look fantastic!
Thanks!
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Chungah @ Damn Delicious — Reply
Yes, of course, but please be mindful that cooking time can change with substitutions.
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Do you know how long this would take to cook if I do not have a slow cooker and used a pressure cooker instead? Thanks so much 🙂
This looks delicious! The 1 cup of wild rice is the dry amount and that is added uncooked to the slow cooker, correct? Thank you.
Made this tonight and found it to be tasty, although even after cooking for 7 hours, the carrots and celery seemed a bit crunchy. Next time, I’ll saute the carrots, celery, and onion in a little butter before adding to the crock pot.
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Hi, next time try a small dice on the veggies, i did and I had no problem. The neat part of this recipe is that it is shred, dice, measure, slice and turn the crock pot on. I also did not add the 1/2 & 1/2 or milk but I added 2 more cups of broth (low sodium). Turned out creamy as well.
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In step 4, when you use the butter in the sauce pan? Is that step necessary in order for the soup to be creamy, or can you just eat it as is at the end of step 3?
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Blogtastic Food — Reply
Yumm! looks gorgeous! I love wild rice.
What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??
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Hi, I made this soup last night and I did NOT add the milk or 1/2 & half but I used 8 cups of broth (2 cartons) and a little more if needed.. My soup still was thick and creamy. Next time I will use other seasonings to our taste. I used a Rotisserie Chicken shredding it before I put it in the pot. I also served the soup with some graded par cheese. This recipe makes a lot and would serve at least 6 – 8 bowls
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JOANNA, Was the chicken overdone? I have leftover chicken but I didn’t know when I could add it.
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This looks amazing but my kids do not like mushrooms. Would it still taste good if I left them out? Or, what other veges may I substitute?
Thank you!
Can evaporated ever be substituted for the cream? I always have a can on hand and have wondered. Not that I’m against the heavy cream! But some days call for soup and I rarely have heavy cream.
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I have used skim milk, evaporated milk (regular, low fat and fat free) very successfully in crock pot recipes calling for cream. I have also used unsweetened almond milk successfully if I’ve needed it to be dairy free. Obviously it’s not as thick and creamy as using heavy cream, but it definitely works. I have also added a few Tbsp of Tapioca starch to help thicken it when I don’t use cream.
Liz @ Yes/No Films — Reply
Oh that looks yummy. I’ve been wanting to make more soups.
And yeah, that ending!! I don’t know. I hope they do more episodes.
This looks so good. Could you please supply nutritional info? I can’t use the word diet any more. It implies that there is a beginning and an end to weight loss. I now use the words “Lifestyle change”. I’ve lost 25 pounds and I would love to try this soup.
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Thank you for posting the nutritional value – makes cooking and watching calories easier! What is a serving size?
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Chungah @ Damn Delicious — Reply
About 1-2 cups.
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Ed, I did not use the milk or cream for our lifestyle change as well, I just used two 32 oz cartons of chic broth OR 4 1/2 cans of low sodium broth. My soup turned out creamy as the rice will help with the consistency. Add more broth at the end if needed. NO flour, no milk or 1/2 & 1/2 will bring the soup to a much lighter level and it’s creamy. Try it!
Eva @ L.E.E Bakers — Reply
Yum! We’ve already got two snows here in Ohio so we need this!
Sara @ Last Night's Feast — Reply
This looks so comforting!
