This Crock Pot Chicken Soup With Wild Rice And Potatoes recipe has a twist on the traditional chicken and rice soup – it uses wild rice, rather than long grain white rice. Wild rice is a chewy, dense grain that is actually a grass, so the texture is entirely different from regular rice.
It also takes longer to cook, which makes it ideal for a crock pot recipe.
It’s done when each grain bursts in the middle and is soft and slightly pliable.
This soup is thickened with potatoes and cornstarch, and the wild rice contributes some starch as well, so it comes out creamier than a plain broth soup.
Just add a salad for a very substantial mid-week meal.
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A different take on chicken and rice soup. This recipe uses wild rice paired with potatoes to make a complete meal!
- 4 boneless skinless chicken breasts
- 1 cup wild rice
- 1 1/4 quarts chicken broth
- 4 large russet potatoes peeled and cubed
- 1 large onion chopped
- 1 cup milk
- 2 tablespoons cornstarch
- kosher salt and ground black pepper
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Season the chicken breasts with the kosher salt and black pepper. Lay them on the bottom of a crock pot. Put the chopped onion on top of the chicken, and then add the cubed potatoes. Season the potatoes with kosher salt and black pepper.
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Pour in the chicken broth and the wild rice, cover the pot and turn it to low.
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Cook for 6 to 8 hours.
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During the last hour of cooking, whisk together the milk and cornstarch. Turn the crock pot to high and stir in the thickened milk. Continue cooking until the chicken is cooked through and the potatoes and rice are tender.
Food For Thought – This recipe lends itself to being spiced up.
Go for a little heat by adding 3 tablespoons of chili powder, a pinch of cayenne and a couple dashes of Tabasco.
Dried spices also make a good addition – try oregano, basil, rosemary and thyme.
Adding dried minced onion will enhance the flavor of the chopped fresh onion, and you can garnish the soup with chopped scallions or chives, to carry out the “onion” theme.
Good To Know – If you like this recipe but don’t have the necessary hours to get it all cooked, buy a rotisserie chicken from the market and remove the meat, discarding the skin and bones.
Boil half of the chicken broth and cook the wild rice until its tender, and microwave the cubed potatoes in the other half of the chicken broth until tender.
Combine everything in the crock pot, add the onion and thickened milk. Adjust the seasonings, cover and cook on high for 3 hours until the rice and potatoes are completely cooked and the flavors are well blended.
Enjoy This Crock Pot Chicken Soup!
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