Chicken Wild Grain Soup

 

Copycat Panera Chicken and Wild Rice Soup Recipe

Video taken from the channel: Erin Elyse


 

Instant Pot Chicken Wild Rice Soup

Video taken from the channel: Green Healthy Cooking


 

Creamy Chicken & Wild Rice Soup Home & Family

Video taken from the channel: Hallmark Channel


 

Chicken And Wild Rice Soup And Sandwich • Tasty

Video taken from the channel: Tasty


 

Instant Pot Chicken and Wild Rice Soup

Video taken from the channel: Pressure Luck Cooking


 

How to Make Chicken Wild Rice Soup | It’s Only Food w/ Chef John Politte

Video taken from the channel: It’s Only Food w/Chef John Politte


 

Creamy Chicken and Wild Rice Soup recipe

Video taken from the channel: Chef Billy Parisi


Ingredients 2 quarts chicken broth 1/2 pound fresh mushrooms, chopped 1 cup finely chopped celery 1 cup shredded carrots 1/2 cup finely chopped onion 1 teaspoon chicken bouillon granules 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder. Ingredients ½ cup butter 1 finely chopped onion ½ cup chopped celery ½ cup sliced carrots ½ pound fresh sliced mushrooms ¾ cup all-purpose flour 6 cups chicken broth 2 cups cooked wild rice 1 pound boneless skinless chicken breasts. Ingredients 4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice. As far as soup goes, it doesn’t get much more Minnesotan than Cream of Chicken and Wild Rice Soup. It combines the uncomplicated goodness of a creamy soup with the smoky, earthy flavors of our wild rice.

It’s an amazing fusion. You start off. This flavorful Chicken Wild Rice Soup is hearty and delicious loaded with fresh vegetables, wild rice and chicken. This dish contains no cream or dairy products making it a healthy choice that will warm you from the inside out.

Chicken Wild Rice Soup is an easy, healthy dish to whip up on a chilly day!This Chicken Wild Rice Soup is a hearty creamy soup made with cooked chicken, nutty wild rice, and mushrooms. It is a bowl of comfort any time of the year. Wild rice is the state grain of Minnesota. It is a very nutritious grain and is naturally found in the cold rivers and lakes.

Directions. Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup.

It will quickly become a new favorite to add into your rotation. It’s like a chicken noodle soup made creamy with rice in place of noodles. Servings: 5 Servings.

Whether fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This hearty version filled with vegetables and wild. This creamy Chicken and Wild Rice Soup recipe is destined to become a new easy family favorite – and definitely one of mine!

It’s creamy and flavorful loaded with juicy chicken, hearty wild rice, carrots, celery, cauliflower and peas for a symphony of texture in every bite -without any “cream of” soups.

List of related literature:

To make stock, rinse the bones, and place them in a large stockpot or kettle; cover the bones with water; add the pot cover; and simmer three to four hours for beef, 45 minutes for poultry.

“Backyard Homesteading: A Back-to-Basics Guide to Self-Sufficiency” by David Toht
from Backyard Homesteading: A Back-to-Basics Guide to Self-Sufficiency
by David Toht
Fox Chapel Publishing, 2011

If you used a fresh hen or rooster, you can remove the meat and add it to soups such as the following one, Chicken Soup with Wild Rice.

“Full Moon Feast: Food and the Hunger for Connection” by Jessica Prentice, Deborah Madison
from Full Moon Feast: Food and the Hunger for Connection
by Jessica Prentice, Deborah Madison
Chelsea Green Publishing, 2012

Add broth, water, chicken breasts, bay leaves, and salt; cover and cook for 30 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

CHICKEN–WILD RICE SOUP Stir in 4 cups cubed cooked chicken or turkey in Step 3.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

You can make this soup with frozen corn kernels (figure about 4 cups), but use 3 cups chicken or vegetable stock instead of the water or the soup will be bland.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

For this recipe, you can use homemade broth (see Chicken Soup with Tiny Chicken Meatballs, page 52) or you can substitute a store-bought broth.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

WHY THIS RECIPE WORKS: Many recipes for homemade chicken stock simmer a whole chicken in water; we found that cutting the chicken parts into small pieces released the chicken flavor in a shorter amount of time since more surface area of the meat was exposed.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Spread 1 cup of raw rice over the mixture, pour in 2 cups of strained chicken broth, and season with salt and pepper.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

However, if you don’t have 3 cups of leftover chicken, simmer a whole chicken breast (or more depending on what you need) in chicken broth (or in water seasoned with salt, pepper, and lemon juice) for about 10 minutes or until the chicken is fully cooked (the center is not pink).

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Place the broth, lime juice, sweetener, tamari, garlic, liquid smoke, salt, and ginger in a large shallow dish and stir well to combine.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • My favorite fall recipes are butternut squash soup, butternut squash raviolis, and butternut squash & white cheddar & sage mac n cheese. Sooo basically anything with butternut squash in it lol

  • Glad to see you back. Video quality is great, as always. I love chicken thighs. I know that meal was delicious. Thanks for sharing��

  • I tried this the other day with pork loin instead of chicken, it was awesome. Minnesota wild rice is a favorite of mine, I love the texture and flavor, worth the premium price.

  • I am from Canada and cannot get the Creole/Cajun/Louisiana seasoning Amazon will not ship it to my address, What would you substitute for it.

  • Thanks for this! I love to cook, and this might be one of the best things I’ve ever made. I did half the cream and flour, 1 cup of cream and 1/4 cup of flours. This was incredible.

  • Not sure if Adam is lactose intolerant but lactose does not cook out..this soup looks amazing. I’m gonna have to try it. It helps me that it is lactose free.. My favorite cold weather foods would be chicken and rice soup which is why I am here for the first time.

  • Ran out to the store to pick up these ingredients and BOY AM I GLAD I DID!! This is delicious and was super easy! A+++ 5 stars 15 extra credit points

  • Erin, I think it would be an interesting idea to every once in a while have viewers submit some of their favorite family recipes and have you make them!

  • I did this, and it came out good. The mushrooms add nicely. The only thing I didn’t expect was that the ‘black’ wild-rice I was using would bleed so much color into he soup; looks like an off-color beet soup. (but, yum) Keep up the great recipes!

  • Erin, you are adorable. I’m a southern gal too, so I feel ya. My favorite soup is tomato basil. Not everyone’s tomato basil. There is a restaurant here in Houston, Texas called Carrabbas. It is Italian and I am not sure if it is local or everywhere. Anyway. they USED to make the most excellent tomato basil soup. I have tried to recreate it, but I’m missing something. They no longer make it (at least the last time I was there, they had stopped making it.. although I hope there was an outcry because it was that good, to me anyway).. I think maybe they started with some pancetta for the fat base to saute the onions and tons of garlic in, but I have never messed with pancetta, so I don’t know for sure. What I make is okay, but not the same deal. I paused the video in order to comment, so I am going to continue to watch. You rock.

  • Wild rice must be some kind of exotic ingredient. My local grocery store had rice mixtures that included wild rice, but in order to get just wild rice I would have had to have purchased a pretty small box for about five dollars

  • This is awesome! And with the beyond meat “chicken” brand strips, Uptons traditional setian, pre-baked marinated tofu cut into cubes, and veggie stock options, and Earth Balance vegan butter I can totally make this. I can make this faster by using my rice cooker. And using frozen mixed veggies and frozen chopped onions, thank you Erin for the yummy recipe.
    oh, for the seasoning I’ll add some onion powder, garlic powder, pepper, ground cumin, and some dried parsley.

  • We made this last week and it’s hands down the best thing I’ve ever made in my instant pot. So delicious. Couldn’t find Boursin or anything comparable at our grocery store, so we added some cream cheese.

  • Jeffrey, the soup is truly outstanding. However, I would like to point something out to you………. I can’t find toilet paper in the store…… How do you expect someone to find wild rice? Its all gone. I finally found some in the back of a cupboard and there was barely enough to make this wonderful soup

  • Here i am 3 am sitting in my dorm at culinary school thinking ohh another so claimed internet chef, well I’m sorry I assumed that you know your shit man, and I can also say I thought that was a lot of flower but really that roux made the soup more of a chowder, which would be nice but that was amazing chef, earned my subscription and like.

  • Two questions chef: (1) if I want to use roux instead of cornstarch slurry how many grams if roux should I use and will it be white roux? (Wanna add buttery yumminess)
    (2) out of curiosity how many quarts is the pot you cooked it in?:)
    THANK YOU. Just discovered your channel. Subbed. Definitely trying this after my next grocery haul so I have the veggies.

  • Your recipes are awesome. Try adding spice “tumeric” in your soups & other recipes. It is a great spice & is a natural “inflammatory” & has many other great qualities!! ����

  • I made this today and it turned out great ���� I added some mushrooms & is only 3 quarters cup whipping cream instead of 2 cups ��