Recipe by MEMBER81872
"This is a good recipe for a busy people. You can put it in the crock pot and it will be ready after work. (To make it on the stove instead, cook over low heat until rice and potatoes are tender, then add the milk and flour and heat until thickened.)"
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uncooked wild rice
diced, cooked chicken breast meat
chicken bouillon granules
1 1/2 cups
I too thouht this looked like a good recipie. After reading the reviews I made a few changes. First, I added pepper to the recipie. Secondly, I cut down the amonut of flour to 1-1 1/2 tablespoons. My soup was not mushy, I do think the pepper in the recipie added a lot of flavor. I suggest you try this recipie with the alterations. I'm guessing putting to much flour in the recipie makes it mushy after cooking all day.
Sorry but my family will not go for this one! I anticipated a yummy dinner tonight and instead I have a crock pot full of tasteless mush---must order pizza now.
I would recommend adding the milk and flour at the end of the cooking time instead of the beginning. Mine floated to the top and then looked kind of gross when I tried to stir it back in. Also, next time I will use half as much wild rice. It soaked up all the liquid and I had to add more water. I will also try adding carrot and celery next time. I liked the subtle flavor and the way it made the whole house smell good. All in all, this was a keeper. I will be making it again, but with some modifications.
Flavorless, unless you like the taste of wallpaper paste, flour and water. I added herbs and spices, but couldn't get that slow-cooked, flavor enhancing blend of flavors. I even topped it with grated cheese but it wasn't a keeper. The remainder went down the disposal.
This soup is easily 5 stars with the alterations I've made. I followed the recipe as above, but cut the amount of flour in half and left the skins on the potatoes. From then on, I:
- put frozen chicken breasts in and diced them later.
- added a can of green beans
- added some garlic
- added sliced carrots
- added some frozen peas I had
- added parsley, rosemary, savory, salt, and pepper - all to taste.
After cooking for 6 hours it was ready to serve. It was delicious, 5 star material. Looking back, the only thing I might change would be to add the rice later on as it had all but turned to a mush. But on the other hand, it added to the overall thickness of the soup which I enjoyed. I think if you make the alterations as I have you'll find this soup to join your list of favorites!
This looked like an excellent recipe to me. I love using my slow cooker for soups and I had some wonderful white meat to make it with. HOWEVER, it was tasteless, and I did not like the consistency. Sadly I ended up tossing the whole thing! Sorry to have wasted the money and energy. It was easy to make but not worth it!
I took this advise and cut down on the amnt of flour. My soup wasn't mushy. I too used some pepper and salt in the recipie. My husband and I liked it, so we will be having this again.
I don't think the recipe needed flour; at the end of four hours, the flour had floated to the top. I cooked the soup in the crock pot for four hours, and when I came back to it (someone else was around to stir) there was no broth, but that may be because our crock pot cooks a little hot. I liked the milk and I think it would be better if there were carrots, celery, etc. and seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Wild Rice Soup III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
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