Chicken wild rice soup
Chicken wild rice soup, from above
Non vegMinnesota

Chicken wild rice soup

Creamy chicken soup with nutty wild rice. Minnesota winter, bottled sunshine.

80 minTime
30 gProtein each
mildSpice
Manoomin2 chapters · 1 min read

Make it your way

Grandma's wayWild rice, chicken and vegetables in a creamy broth.
The original
424kcalsame
30 gproteinsame
3 gfibresame
80minutessame

Minnesota chicken wild rice soup.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, bonelessboneless thighs or breast
Wild rice¾ cup, rinsed
Onion1, diced
Carrot2, diced
Celery2 stalks, diced
Button mushroomsliced
Garlic3 cloves
Butter3½ tbsp
Maida (all-purpose flour, plain flour)⅓ cup
Chicken stock (chicken broth)6 cups
Fresh cream (thickened cream, heavy cream)⅔ cup
Dried thyme½ tsp
Bay leaf (indian bay leaf)1
Saltto taste
Black pepper½ tsp

Method

4 steps
  1. 1Simmer the wild rice in 1 litre of the stock for 40 to 45 minutes until the grains split.
  2. 2Meanwhile melt butter and cook onion, carrot, celery and mushroom until soft, then garlic and thyme.
  3. 3Stir in flour and cook 1 minute, then whisk in the remaining stock. Add chicken and bay, and simmer 15 minutes.
  4. 4Shred the chicken, return it with the rice and its liquid, then stir in cream and season.
Serve it like this

Ladle into deep bowls with black pepper and parsley on top. Serve with crusty bread or dinner rolls.

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Make it a meal

What goes with Chicken wild rice soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Dinner rolls150 min
Bread or rice Cornbread35 min
On the side Green bean casserole50 min
On the side Poppy seed dressing5 min
A little snack Grilled cheese sandwich15 min
To drink Virgin sunrise3 min
Something sweet Pumpkin pie120 min
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