Skip to main content New this month
Get the Allrecipes magazine

Chicken Wild Rice Soup III

Rated as 3.21 out of 5 Stars

"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.)"
Added to shopping list. Go to shopping list.

Ingredients

6 h 20 m servings 356 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil. Remove from heat and pour into slow cooker. Stir in potatoes. Combine milk and flour and stir until smooth. Stir into soup mixture. Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 356 calories; 6.8 g fat; 46.7 g carbohydrates; 26.8 g protein; 57 mg cholesterol; 114 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 tablesp...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 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 tablesp...

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...

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...

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 ...

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 consist...

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 wa...

Very bland -- I could tell from the recipe it would be bland, and even added spices to make it less so, but to no avail. I had the same problem as another reviewer with there not being enough ...