Do you have to fry the chicken afterwards, or can it be eaten as is at that point? I made this recipe today. I’d say the flavor is halfway between chicken soup and chicken pot pie filling. I followed instructions and added the milk flour and half and half at the end. This is the best chicken wild rice soup recipe I’ve ever made. This is hands-down the best chicken wild rice soup recipe I found and is my go to when making this tasty dish. By cutting off the cooking at 4.5 hours, the rice is fine. Only thing I did different was add some Old Bay seasoning and made it in the Instant Pot. Yes I was left longing more from Gilmore Girls too. Prepare rice according to directions listed on package. If you don’t want to buy the whole package for this recipe, check the bulk area and you can purchase just the amount needed. Without the addition of heavy cream, this version is much lower in calories but doesn’t skimp on flavor. 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. However, I’m not sure I’d change anything on this delicious recipe?! Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Thank you so much for this recipe. It was good. This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. Or substitute with a white rice of your liking. This post may contain affiliate links. I cooked it for 2.5 hours on the stove in a Dutch oven and it turned out great! My soup turned out creamy as the rice will help with the consistency. Very little effort and a wonderful result. probably the best soup i’ve ever made! Finished it on the stove, though, because you definitely need a 6 quart crockpot! Delicious. And this does look fantastic! This dish is very delicious though. It was perfect in a full circle type of way, but I want more… Third time I went back to the full amount of mushrooms and the taste came back. That way it doesn’t dry out. The mushrooms came out perfectly cooked and delicious however: at 5 1\2 hours, the Minnesota Wild Rice had totally disintegrated. Not only is this soup loaded with flavor, the chicken is full of protein and we’re always looking for ways to eat more veggies! But some days call for soup and I rarely have heavy cream. I did have to ADD about 16oz of broth after 5 hours on low. Or, what other veges may I substitute? Althought the soup was still a funky shade of grey, the leftovers a couple of days later were amazing! We’ve already got two snows here in Ohio so we need this! 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. I was wondering however what is the serving size in cups? Thanks SO MUCH for this info, Joanna! If the soup is too thick, add more half and half as needed until desired consistency is reached. Wild rice takes a while to cook and needs plenty of liquid. I don’t know. }); window.adthrive.cmd.push(function() { Boil wild rice seperate, and then add at the end. Add mushrooms during the last 30 minutes of cooking time. Cremini mushrooms. Hope you’ll enjoy it! My Lundberg Wild Blend Rice was WAY overcooked. Next time I will use other seasonings to our taste. Only adjustments I made were to remove celery and mushrooms, add fresh rosemary and slivered almonds, and a little more rice and cream. Going for seconds now!