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Cream Of Chicken Soup With Wild Rice

Cream of Chicken Soup With Wild Rice recipe image
This Cream of Chicken Soup with Wild Rice is the ultimate comfort food for chilly evenings. The dish combines tender, shredded chicken with chewy, nutty wild rice, all swimming in a luxurious, velvety broth enriched with white wine and fresh herbs. Earthy mushrooms and sweet celery add depth and texture, creating a balanced and satisfying meal. It&# 226;ÂÂs perfect for cozy family dinners, potlucks, or as a make-ahead lunch that tastes even better the next day. Simple ingredients come together to create a restaurant-quality soup that feels like a warm hug in a bowl.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 917.8
Description
This Cream of Chicken Soup with Wild Rice is the ultimate comfort food for chilly evenings. The dish combines tender, shredded chicken with chewy, nutty wild rice, all swimming in a luxurious, velvety broth enriched with white wine and fresh herbs. Earthy mushrooms and sweet celery add depth and texture, creating a balanced and satisfying meal. It&# 226;ÂÂs perfect for cozy family dinners, potlucks, or as a make-ahead lunch that tastes even better the next day. Simple ingredients come together to create a restaurant-quality soup that feels like a warm hug in a bowl.
Ingredients
  • 1 1/3 cup (8 oz) uncooked wild rice
  • 3 pound Broiler-fryer chicken,
Directions
  1. 1
    Rinse the wild rice thoroughly under cold water.
  2. 2
    Place the wild rice in a saucepan with plenty of water, bring to a boil, and simmer for 30 minutes. Drain and set aside.
  3. 3
    In a large Dutch oven, combine the whole chicken and 7 cups of water. Bring to a boil.
  4. 4
    Reduce heat to low, cover, and simmer for 35 to 40 minutes until the chicken is tender.
  5. 5
    Remove the chicken from the broth and let it cool enough to handle.
  6. 6
    Skim any fat from the surface of the broth, then strain the broth into a clean pot. Reserve the broth.
  7. 7
    Remove the meat from the chicken bones and cut it into bite-sized pieces. Discard bones and skin.
  8. 8
    In the Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat.
  9. 9
    Sauté 12 oz of sliced mushrooms for 4 to 5 minutes until tender.
  10. 10
    Add 1 cup chopped onion and 1 cup chopped celery. Cook for 5 to 10 minutes until vegetables are tender, stirring occasionally.
  11. 11
    Return the strained chicken broth to the pot with the vegetables.
  12. 12
    Add the partially cooked wild rice to the broth.
  13. 13
    Stir in 2 tablespoons instant chicken bouillon granules, 3/4 teaspoon white pepper, and 1/2 teaspoon salt.
  14. 14
    Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
  15. 15
    In a separate large saucepan, melt 1/2 cup butter over medium heat.
  16. 16
    Whisk in 3/4 cup flour until smooth to create a roux.
  17. 17
    Gradually whisk in 4 cups of milk all at once.
  18. 18
    Cook and stir constantly until the mixture is bubbly and thickened.
  19. 19
    Stir the creamy milk mixture into the soup pot.
  20. 20
    Add the chicken pieces and 3/4 cup dry white wine.
  21. 21
    Heat through gently, stirring occasionally, without boiling vigorously. Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 917.8kcal
% Daily Value *
Total Fat 41.1g64%
Saturated Fat 11.3g57%
Cholesterol 303.0mg101%
Sodium 280.0mg12%
Total Carbohydrate 22.4g8%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 94.1g189%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, wild rice, comfort food, creamy soup, homemade broth, mushroom soup, winter recipe, family dinner, protein rich, hearty meal, slow cooked, classic soup
Read it online: https://www.chefs-mate.com/recipe/cream-of-chicken-soup-with-wild-rice/