Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup
photo by sydsmama
- Ready In:
- 2hrs 15mins
- 1⁄2 cup uncooked wild rice (6-8 oz box)
- 1 - 1 1⁄2 lb ground beef
- 14 1⁄2 ounces chicken broth
- 1 can cream of mushroom soup
- 2 cups half-and-half or 2 cups milk
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄3 cup shredded carrot
- 1 package Hidden Valley® Original Ranch® Dressing (not the dip)
- 1 chopped onion (optional)
- Cook rice according to directions and brown the ground beef.
- Put all ingredients into crockpot.
- cook on high for 2-3 hours.
Questions & Replies
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Oh yeah! This was super yummy. I'm putting it into my regular fall/winter-time rotation. I made as directed. I used Uncle Ben's Original Wild Rice. I think it's closer to a chowder than soup, but could be thinned out if you wish...it doesn't need it. Seriously good soup! Try it. Update: It was even better the next day. What's with the title chicken and wild rice soup? Other than the broth, there's no chicken. :-)
I made a double batch of this soup for a progressive dinner. I followed the recipe exactly... except that I doubled the amount of rice since I used a blend of wild and brown. I used 2% milk and it was still very creamy. I asked the people who came to help me come up with a rating and they gave it 10 stars until I told them 5 was as high as you could go. 4 people have already asked for the recipe and I directed them to this site.
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Delicious! I made a few changes for convenience: I used 2 cups leftover chicken instead of ground beef, used 2 cups cream instead of half-and-half, and used a box of Uncle Ben's brown and wild rice (but didn't use the Uncle Ben's seasoning). Everything else stayed the same. It was amazing, thanks Jan!
This was super delicious. I will make it again often. I did not make it in a crockpot though. I sauteed the onion and carrot in some olive oil and then added in the other ingredients. I also made it more naughty and used heavy cream instead of the milk so it was super creamy and yummy and I did not add the cheese because my son wouldnt eat it. Excellent!
I made this recipe for a luncheon for my godmother and it got rave reviews!!! They wanted the recipe and even went back for seconds. I did use cubed chicken instead of the ground beef and I added the optional onions and used skim milk in place of the half and half. I will definitely be making this for myself in the future. Thanks for posting!
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RECIPE SUBMITTED BY
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!