Chicken Wild Rice Soup
A delicious soup that can also easily be cooked in a slow cooker and freezes well.
A delicious soup that can also easily be cooked in a slow cooker and freezes well.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- Carbohydrate 44.9999855471441 g
- Cholesterol 910.083571996329 mg
- Fat 206.600149560514 g
- Fiber 4.05943020166723 g
- Protein 203.846914626202 g
- Saturated Fat 78.008890448488 g
- Serving Size 1 1 serving (1545g)
- Sodium 1219.32037461732 mg
- Sugar 40.9405553454769 g
- Trans Fat 15.7556599736519 g
- Calories 2889 calories
Step-by-step
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Adding the half-and-half requires careful heat management because dairy fats split when subjected to a rolling boil. Maintain a gentle simmer and avoid high heat after the dairy enters the pot to preserve a smooth emulsion.
Freezing and Reheating Mechanics
Soups thickened with flour and enriched with dairy present specific challenges during freezing. Starches undergo retrogradation in sub-zero temperatures, which causes the sauce to separate or turn grainy upon thawing. To counteract this, thaw the soup overnight in a refrigerator rather than using rapid microwave defrosting. Reheat the portions slowly in a heavy-bottomed saucepan over medium-low heat, whisking constantly to re-incorporate the separated fats. If the consistency appears too thick after thawing, thin the base with a splash of chicken broth or milk until the original texture returns.
- Assess the cubed chicken for doneness by piercing the thickest part with a paring knife; the juices should run completely clear rather than pink.
- Toast the slivered almonds in a dry skillet over medium heat for three minutes before adding them to maintain their crunch against the softened vegetables.
- Store the cooled soup in airtight glass containers for up to three months in a standard freezer operating at zero degrees Fahrenheit.
