Slow Oven Chicken Wild Grain Soup

 

Creamy Chicken and Rice Soup-Crockpot Recipe

Video taken from the channel: Meshae Gracian


 

Creamy Chicken and Wild Rice Soup recipe

Video taken from the channel: Chef Billy Parisi


 

How to Make Chicken Wild Rice Soup | It’s Only Food w/ Chef John Politte

Video taken from the channel: It’s Only Food w/Chef John Politte


 

Slow Cooker Chicken and Rice Soup

Video taken from the channel: Favorite Family Recipes


 

CROCKPOT CHICKEN WILD RICE SOUP | Cook Clean And Repeat

Video taken from the channel: CookCleanAndRepeat


 

Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333

Video taken from the channel: Laura in the Kitchen


 

Crockpot Chicken Wild Rice Soup

Video taken from the channel: Pinch of Yum


Directions: Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onio. Saute garlic, onions, carrots, and celery to lightly brown and boost the natural sweetness of the vegetables. Add all vegetables, chicken breast, wild rice, herbs, and seasonings to the slow cooker.

Cook for at least 3 hours on “High” or 6 hours on “Low” setting to ensure chicken and rice are cooked through. Step 1 Stir the soup, water, carrots and rice with seasoning packet in a 3 1/2-quart slow cooker. Season the chicken as desired.

Add the chicken and turn to coat. Instructions Place all ingredients except for cream and rice in slow cooker and stir to combine seasonings Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through Using a spatula or forks gently break. In a slow cooker add your chicken, rice, carrots, onion, celery, garlic, bay leaves, chicken broth, water, rosemary, parsley, garlic powder, thyme, salt, and pepper.

Cover and cook on low for 6-8 hours or on high for 4-5 hours. Remove your chicken from slow cooker. Rinse the wild rice, then add to the slow cooker with the vegetables. Arrange the chicken breasts on top, then pour in 4 cups of the chicken stock.

Cover and cook on low for 6 to 7 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. Chicken wild rice soup is the perfect dish for your crock pot and it requires minimal prep. For this Slow Cooker Chicken Wild Rice Soup, you toss the chicken breasts, veggies, garlic, herbs, and chicken broth into the slow cooker and cook on low. After a few hours you then add mushrooms and rice (they’re added later so they don’t get mushy).

Place onions, carrots, celery, chicken, wild rice, mushrooms, and dried thyme in the slow cooker insert. Pour in the chicken stock. Cover and cook on high for 6 hours or low for 8 hours.

About 45 minutes before soup is ready, pour in the milk. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow.

List of related literature:

(If you combine these ingredients in a saucepan and 4 cups poultry stock (page 107) or water bring to a boil before transferring to the 4 cups water slow cooker, you can knock 1 to 2 hours 1 whole bulb garlic, cloves separated and peeled off the cooking time.)

“The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills” by Andrea Chesman
from The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills
by Andrea Chesman
Storey Publishing, LLC, 2015

Place the onions, chicken broth, tomatoes, spice mix, coconut oil, garlic, ginger, and salt in a 4-quart (or larger) slow cooker.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Add the remaining 1/ flakes; 2 teaspoon bring to salt, a boil. the chicken Lower the broth, heat sugar, and simmer, bay leaves, uncovered, and red for pepper 20 minutes.

“Once Upon a Chef, the Cookbook (Sneak Peek): 100 Tested, Perfected, and Family-Approved Recipes” by Jennifer Segal, Alexandra Grablewski
from Once Upon a Chef, the Cookbook (Sneak Peek): 100 Tested, Perfected, and Family-Approved Recipes
by Jennifer Segal, Alexandra Grablewski
Chronicle Books LLC, 2018

Stir chicken into broth; simmer 1 minute or until thoroughly heated.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Make a Crock­Pot chicken soup from the other chicken, adding vegetables, onions, and garlic, then strain the broth and use as a base for preparing rice or as a soup later in the week, and bone the chicken and store for later in the week or as a snack.

“Nutrition Essentials for Mental Health: A Complete Guide to the Food-Mood Connection” by Leslie Korn, James Lake
from Nutrition Essentials for Mental Health: A Complete Guide to the Food-Mood Connection
by Leslie Korn, James Lake
W. W. Norton, 2016

Pour in the stock, stir well and bring to the boil, then reduce the heat to its lowest setting, cover with a lid and simmer for 25 minutes until the rice is tender, the stock is absorbed and the chicken is cooked through.

“Ella's Kitchen: The First Foods Book: The Purple One” by Ella's Kitchen
from Ella’s Kitchen: The First Foods Book: The Purple One
by Ella’s Kitchen
Octopus Books, 2015

If using chicken, add the cooked chicken to the pot after the soup has been simmering for 15 minutes (essentially, you are warming the chicken in the soup for 3 to 5 minutes).

“Pamela Salzman's Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less” by Pamela Salzman
from Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less
by Pamela Salzman
Hachette Books, 2020

Add broth, water, chicken breasts, bay leaves, and salt; cover and cook for 30 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Combine chicken, vegetables, onion, and chicken broth (reserve ½ cup, plus 1 Tbsp., broth) in slow cooker.

“Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!” by Phyllis Good
from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
by Phyllis Good
Good Books, 2015

Stir in the chicken broth base, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes.

“Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook” by Molly Yeh
from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook
by Molly Yeh
Potter/Ten Speed/Harmony/Rodale, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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17 comments

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  • I have never really cooked before so when it says 2 cups of mirepoix that is 2 cups of mixed vegetables together? Or 1 cups of onions and half cups of celery and carrots each? They look pretty even in the video

  • This soups looks delicious.
    Instead of roux I do the following:
    Option 1) butter, garlic, flower, paprika sauté. At this point I add just broth or just milk. No heavy cream. Reduced calories
    Option 2) which I prefer better. Egg Yolk, seasoning, cold water and cream. This needs to be added to soup at the very end when it stopped boiling. Make sure there is no egg white in your mixture otherwise it will curd.
    Let me know if you try any of these varieties.

  • This soup is divine laura…omG…its soooooo good..this is a keeper!!!!
    On a Cold chicago night…warm soup is delight…������⚘just made it and tasted it..it is delicious!!!

  • Just made it. It’s delicious! ♥️�� Thank you my love. I’m making the eclairs for later after the soup, as well. Xxoo I am opening a food truck soon, and you are inspiring. I love cooking and your ways are much more simple and less complicated then I make it. Proud of you and happy to know of you and enjoy your beautiful smile and videos. Love from Illinois!

  • Omg the clip of your daughter in the intro��So cute. Love the recipe. I’m in the supermarket getting all the ingredients right now to make tonight. Xo

  • Laura can you do a bourbon chicken recipe video please. One that is made with the original ingredients that’s made on Bourbon Street and one made with actual bourbon.

  • Nice choice of colors,and don’t apologize for using butter if they can’t handle it eh too bad for them. I have been craving soup like this I will have to make a pot of it and enjoy the warm goodness.

  • My OCD can’t look away from that piece of onion. And how did it become suspended at the top edge without ending up in the soup? I need to go shower.

  • I made this today and it turned out great ���� I added some mushrooms & is only 3 quarters cup whipping cream instead of 2 cups ��

  • Looks absolutely delicious!!! Do you think I could add all the ingredients at once and cook it on low all day? Then add the flour and milk at the end. Thanks for another delicious crockpot recipe!!!

  • Hi. this sounds like a wonderful recipe. I am making New Orleans red beans and rice. I am cooking the rice simultaneously with the red beans. Some people prefer cooking the rice separately. My preference is for the rice to be cooked with the red beans for maximum flavor. Thanks so much for your video. I add “roasted garlic” bouillon to my red beans and rice. Getting the proportions of water to beans and rice can be a challenge. Thanks again for your video. I never learned how to cook. I thus watch YouTube videos to learn how to cook.

  • I will definitely make this!! I wondered if you might have some suggestions for beach vacations in NC. I’ve been doing some looking for a new vaca spot & NC was one of our ideas. Thanks in advance!

  • I’m totally trying this, saw it in your other dinner vlog. The snow looks beautiful, girl! I am so jealous! I love crock pot, fool proof! Always share your recipes, I love them!

  • I love soups when its cold too.  Nothing like a big bowl of homemade soup, cornbread, sweet tea and a nice warm fire.  We got snow but not as much as you guys. Loving your recipes! Can’t wait to make this one. Looked so so good!

  • Looks really delicious! Thanks for the great recipe! We live in Virginia and enjoyed the snow yesterday as well. I made a crock pot of potato soup:)

  • Yes!!! I love your cooking videos!!! Looks like another yummy recipe to try. Do you have a favorite beef roast crockpot recipe that you make? Thanks for sharing;)

  • Here i am 3 am sitting in my dorm at culinary school thinking ohh another so claimed internet chef, well I’m sorry I assumed that you know your shit man, and I can also say I thought that was a lot of flower but really that roux made the soup more of a chowder, which would be nice but that was amazing chef, earned my subscription and like.