Try this Chicken Wild Rice Soup recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 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
- 1 finely chopped onion
- 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.)
When adding the chicken broth to the flour and butter paste, pour the liquid in a slow, steady stream while whisking continuously to prevent lumps from forming. Thorough hydration of the flour is what creates the structural backbone for the entire pot, ensuring the thickeners disperse evenly before any dairy enters the pan. Letting the initial mixture come to a gentle simmer activates the starch fully, turning a cloudy liquid into a glossy base.
Assessing doneness relies entirely on visual and textural indicators rather than internal temperatures. Watch for the vegetables to soften completely and yield easily to the back of a spoon, while the liquids reduce slightly to coat the edges of the cookware. Stirring frequently prevents the dense starches from settling and scorching on the bottom of the heavy saucepan over medium-low heat.
Integrating dairy requires careful temperature management once the cooking cycle nears completion. Pouring half-and-half into a boiling pot causes immediate curdling because milk proteins coagulate rapidly under high heat, destroying the smooth mouthfeel. Maintaining a low simmer protects the emulsion, keeping the final texture velvety rather than grainy.
Swapping pre-cooked poultry for raw meat alters the liquid ratios and cooking duration significantly. Raw ingredients release moisture as they render, which dilutes the rich broth unless simmered down beforehand. Fully cooked cubed chicken requires only a brief warm-through period to absorb surrounding aromatics without over-softening its exterior structure.
