I was surprised when even my kids loved this one!
- Carbohydrate 19.9623381030711 g
- Cholesterol 741.80078125327 mg
- Fat 144.718313471628 g
- Fiber 0.695655475571131 g
- Protein 186.564088349794 g
- Saturated Fat 42.5888750007813 g
- Serving Size 1 1 Serving (635g)
- Sodium 1088.66425000876 mg
- Sugar 19.2666826275 g
- Trans Fat 12.6482247204811 g
- Calories 2177 calories
Step-by-step
- Cook rice as directed on box.
- Melt butter in saucepan. Add onion & saute till tender. Blend in flour, then gradually add broth.
- Cook stirring constantly until mixture slightly thickens. Stir in; rice, salt, & chicken.
- Cook 5 minutes then blend in milk, noodle soup, & carrots.
- Simmer till heated through.
Unlike a clear broth-based chicken noodle preparation that relies entirely on a watery pot, wild rice variations demand a sturdier body to support dense grains. Standard commercial rice blends typically contain parboiled white rice alongside wild rice, meaning the starch behaves unpredictably if boiled too aggressively. Cooks frequently ruin this balance by adding dairy too early, which curdles upon exposure to prolonged high heat. Maintaining a gentle simmer rather than a rolling boil preserves the integrity of the proteins in the milk or half-and-half.
Creamy soups thickened with a roux require precise fat-to-flour ratios and thorough cooking to eliminate raw starch flavors. Whisking the flour into melted butter and cooking it for exactly one to two minutes before slowly introducing the chicken broth creates a smooth foundation without lumps. Pouring cold liquid into a hot roux too quickly causes separation, so incorporate the broth in a thin stream while whisking continuously. This mixture must reach a gentle bubble so the starch granules swell and thicken the liquid properly before any heavy ingredients enter the pot.
Historically, wild rice—which is actually an aquatic grass seed native to North America rather than true Asian rice—was harvested by hand from canoes using wooden flails. When commercial boxed varieties entered modern pantries, home cooks gained convenience but lost control over the exact cooking time required for the tougher outer hulls of the genuine black grains. Ensuring the boxed rice is fully cooked separately before combining it with the remaining pot contents prevents an unpleasantly crunchy texture in the final bowl.
Storing leftovers safely requires rapid cooling to prevent bacterial growth in dairy-heavy broths. Transfer the soup into shallow containers measuring less than two inches deep before placing them in the refrigerator, where the food will remain safe for up to three days. Reheat individual portions gently over medium-low heat on the stovetop, stirring frequently to distribute the heat evenly and prevent the bottom from scorching.
