So our Autumn is turning out to be a mix of hot sunny days and chilly rainy days (or amazing electrical storms), so last night after checking today’s weather on my phone, I prepped this delicious soup for the crockpot. I’ve made a stovetop chicken and wild rice soup that I absolutely LOVE but it has like a billion steps and takes all afternoon. So it was nice to give a crockpot one a go.
The recipe is, of course, from Pinterest, link here Crockpot Chicken and Wild Rice Soup
The recipe says not to use instant cook rice but of course that was all I had. So I scrolled through the comments section to see if anything there would help me and I kinda got an answer. A reader wanted to make her quick rice on the stove and then add it in and asked about the amount of liquid to use if she did that. The creator of the recipe said to cut it back to 2 cups. But I wasn’t sure if she was talking about cutting back the 4 cups of chicken stock or the 3 cups of water. And it also didn’t say when to add in the stove cooked rice. So I adapted…-ish.
I added the 4 cups of chicken stock and 1 1/2 cups of water and cooked it all on low for 8 hours. I came home from work and cooked the packet of rice that I had on the stove following package directions. I took a few scoops of liquid out of the crockpot. I shredded the chicken (I chose to use boneless skinless breasts just ’cause). I added back in the chicken. I added the cooked rice. I attempted to do the 1/2cup heavy cream to 1 cup soup liquid thing, not sure it really made a difference. I took out a bit more liquid. I mixed it, and let it cook on high for an extra hour.
I wanted a stew type soup like it said in the post. I think it’s pretty close. The broth is still liquid-y but the chicken looks stew-ish. The rice hasn’t turned to mush and it tastes yummy so I’m going to call this a win seeing how I adapted with no real clue as to what I was doing. I will for sure make this again with the proper type of rice.