How to Make Wild Rice Soup on the Stovetop and in the Crockpot/Instant Pot
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When the weather starts to get cold outside and snow is covering the ground, I start to crave some warm meals! Soup is the way to go! Winter is a great time to eat something warm. Soup is too hot to eat in the summers, but in the winter months, they are a must. Chicken Wild Rice Soup has been one of my favorites growing up and I want to share my version with you. I cook it two ways, on the stovetop and with a slow cooker. I used to use a crock pot, but when mine broke I switched to an Instant Pot and have been very happy with the results!
In the Crockpot/Instant Pot
Using the crockpot/ Instant Pot to make your Wild Rice Soup is a nice convenient way to have a meal ready when you get home from work. The only hard part is getting all the ingredients ready in the morning before work. That may take time. Sometimes I do my crock pot meals on a weekend, then I can do more relaxing in the evenings.
When using the crockpot you can add most of the ingredients right away, but the milk needs to be right before eating it. So you need to plan 30 minutes before you want to eat the soup to add the milk. Everything else can be added right away. If you like onions in soup, add a whole onion, otherwise just do 1/2 of one. Chop up all the over vegetables as well, you can always add more if you really like the veggies!
I make my own bone broth every time I cut up a whole chicken, so this is the broth I use when making soups. For more details on bone broth click on this link. I freeze what I don’t use right away, that way I always have some on hand. When I cook the carcass to make the broth, I peel off all the excess chicken on the carcass and use that for my soups. It is nice and tender!
Adding the homemade butter makes the flavor gets so much better and you are also adding many good fats to your meal! Once everything is added, (except the milk right away) stir it all well and let it cook on low for 8 hours. If you want the gluten-free version, use tapioca four or any other gluten-free flour. Or you don’t have to use any four at all, it just won’t get thick.
My favorite slow cooker these days is the Instant Pot. It not only had 7 different settings, but it has a nice timer that I really like. I can set my meal to cook for 8 hours and it turns to keep warm after that. So, I can be gone for more than 8 hours and not have to worry about coming back to a cold meal. The instant pot keeps the food warm after the desired amount of cooking. It is great! No more overcooked crock pot meals!
On the Stovetop
When I make this on the stovetop, it doesn’t take as long. I use my big pot to make the soup. It doesn’t take as long because I have already made my bone broth and it is ready to go! I put the broth in my big pot and add my vegetables and chicken. Then be sure to add the spices! I stir this well and make sure the vegetables and cooking nicely. If I want to thicken the soup I need to add the flour along with the vegetables to be sure it helps to thicken the soup. Stir in the flour well and keep stirring it occasionally when cooking. When the flour is thickening the soup and the vegetables are cooked well, then add the milk. Do not boil the milk, just cook it on low to get the milk heated up.
- 1/2 – 1 diced onion
- 3 pints of chicken bone broth
- 1 diced red bell pepper
- 5 peeled and chopped carrots
- 3 pieces of celery
- 1 1/2 cups shredded chicken
- 2 cups of rinsed wild rice
- 3/4 cup of flour (this thickens the soup)
- 1/2 cup real butter
- 1 Tbs salt
- 1 tsp pepper
- 2 cups of milk (you can add 2 more cups if you want)
Enjoy the warm soup! When I have extra, I like to freeze it and pull out the frezer meals for my lunches at work. Great way to get ahead!
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