Chicken Soup with Wild Rice
I add about 1/4 teaspoon of fresh ground black pepper and a big pinch of kosher salt. After it is all cooked, I place it in a crockpot to keep it hot until ready to serve. This is great the following day.
I add about 1/4 teaspoon of fresh ground black pepper and a big pinch of kosher salt. After it is all cooked, I place it in a crockpot to keep it hot until ready to serve. This is great the following day.
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup onion chopped
- 1 cup celery chopped
- 4 cups milk
- 3/4 teaspoon white pepper
- 3/4 cup flour
- 7 cups water
- 3/4 cup dry white wine
- 1 1/3 cups 8oz uncooked wild rice
- 3 lbs broiler or fryer chicken cut up
- 12 ounce mushrooms sliced
- 2 tablespoon cooking oil
- 2 tablespoon chicken bouillon granules
- Carbohydrate 16.6903374765868 g
- Cholesterol 33.1966250005143 mg
- Fat 16.1897681933595 g
- Fiber 1.13607410900701 g
- Protein 4.41060102134569 g
- Saturated Fat 8.04539750503532 g
- Serving Size 1 1 Serving (416g)
- Sodium 124.743495524713 mg
- Sugar 15.5542633675798 g
- Trans Fat 1.00117583852101 g
- Calories 241 calories
Step-by-step
- Partially cook wild rice according to package directions (but for 30 minutes) drain off liquid and rinse. Set the partially cooked rice aside.
- In a large Dutch oven or stockpot, combine the chicken and water and bring to boil. Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth and let stand until cool enough to handle. Strain and reserve broth.
- Remove chicken from the bone. Cut into bite-size pieces.
- Add onion and celery. Cove and cook for 5 to 10 minutes or until translucent, add the mushrooms and cooked for 4 to 5 minutes longer.
- Remove from the heat and return broth to the stock pot.
- Add partially cooked wild rice to the chicken broth. Stir in the bouilon granules, white pepper and salt. Bring to a boil and then reduce heat and simmer, uncovered for 15 minutes.
- In a large sauce pan, melt the butter, stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir this into the soup mixture.
- Stir in the chicken pieces and the dry white wine, heat though.
Undersized stockpots cause constant boil-overs when adding four cups of milk and seven cups of water together. Six-quart Dutch ovens lack the necessary headspace for this volume, meaning a minimum eight-quart vessel is mandatory to prevent stovetop disasters. Simmering the cut-up broiler chicken for 35 to 40 minutes extracts maximum gelatin from the bones, building a substantive base before any rice enters the liquid.
Partial cooking of the wild rice for strictly 30 minutes prevents the grains from blowing out into starchy mush while absorbing the broth. Whisking the flour directly into melted butter creates a roux that must bubble thoroughly to eliminate raw flour taste before the milk goes in all at once. Whole milk yields a richer body than skim variations, though lower-fat dairy will curdle if subjected to a rolling boil after incorporation.
Leftovers hold safely in refrigeration for up to three days, while transferring the finished batch to a slow cooker keeps the contents at serving temperature without scorching.
