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Grandma's Saloon Chicken Wild Rice Soup Recipe

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Creamy Chicken Wild Rice Soup Together as Family
Creamy Chicken Wild Rice Soup Together as Family from togetherasfamily.com

Description

This recipe for chicken wild rice soup is a family favorite that has been passed down from my grandmother. It is a hearty and comforting soup that is perfect for a cozy night in or a cold winter day. The soup is filled with tender chicken, chewy wild rice, and a variety of vegetables in a creamy broth that is both savory and satisfying.

Prep Time

Preparation for this recipe takes about 15 minutes.

Cook Time

Cooking time for this recipe takes about 2 hours.

Ingredients

The ingredients for this recipe are as follows:
  • 1 pound of boneless, skinless chicken breasts
  • 1 cup of wild rice
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 3 cloves of garlic, minced
  • 8 cups of chicken broth
  • 1 cup of heavy cream
  • 1/4 cup of all-purpose flour
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

The equipment needed for this recipe includes:
  • A large pot or Dutch oven
  • A wooden spoon
  • A measuring cup and spoons
  • A sharp knife
  • A cutting board

Method

1. Begin by rinsing the wild rice under cold water and draining it. 2. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. 3. Add the chopped onion, celery, and carrots to the pot and sauté until the vegetables are tender, about 5 minutes. 4. Add the minced garlic and sauté for an additional minute. 5. Add the chicken breasts to the pot and pour in the chicken broth. 6. Add the bay leaf, salt, and pepper to taste. 7. Bring the soup to a boil, then reduce the heat to low and cover the pot. 8. Simmer for about 1 hour, or until the chicken is cooked through and tender. 9. Remove the chicken from the pot and shred it with a fork. 10. Add the shredded chicken back into the pot, along with the rinsed wild rice. 11. Cover the pot and simmer for an additional 30 minutes, or until the wild rice is tender. 12. In a separate bowl, whisk together the heavy cream and flour until smooth. 13. Slowly pour the cream mixture into the soup, stirring constantly. 14. Simmer the soup for an additional 15 minutes, or until it has thickened. 15. Remove the bay leaf and serve hot.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. When reheating, you may need to add additional chicken broth or water to thin the soup out if it thickens too much.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains:
  • Calories: 384
  • Fat: 18g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 28g

Recipe Tips

  • For a thicker soup, increase the amount of flour to 1/2 cup.
  • If you don't have wild rice, you can substitute with another type of rice.
  • You can add additional vegetables to the soup, such as mushrooms or green beans.
  • If you prefer a creamier soup, you can add more heavy cream.
  • Be sure to taste the soup as it cooks and adjust the seasoning as needed.

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