This week I present one of the best chicken wild rice recipes you'll ever try. It's a Minnesota classic, rich with cream, rice, chicken, and vegetables, and it is the perfect comfort food on a cold or rainy day.
And the best part is? You could be eating this soup in less than an hour. It only takes 15 or so minutes of active time, and the rest is sitting back and smelling the fantastic soup cooking on your stove.
But wait, there's more… remember our chicken stock from last week? You can use it in this very soup!
But why is this soup better than the hundreds of other recipes you could find or mixes you could buy at a store? The secret is the fresh bouquet garni. A bouquet garni is a collection of herbs used to flavor stocks and soups; you could also say they are aromatics. While other recipes may call for dried herbs, I forbid you from using this abomination in this soup. opt for a fresh sprig of thyme or rosemary. For this recipe, I've created a collection of herbs that will make your mouth water.
Using dried herbs versus fresh herbs is not even comparable. You'll get a rich, more robust flavor profile from fresh herbs. Your dish will smell and taste as though you freshly picked the ingredients from your garden. You'll taste the aromatics within your dish! If you ever want to elevate your cooking, use FRESH herbs.
But enough about my propaganda on fresh herbs; let's jump right into this recipe! Keep in mind, if you are cooking for yourself, you can freeze this soup; look in the chef's notes to find out how! Even the pickiest of eaters will enjoy this recipe, it is highly versatile in cooking for a large family or just yourself.
Cheers,
Chef Olson
“The Flying Chef”
Chicken Wild Rice Soup
Prep Time: ~15 Minutes Inactive Time: ~45 Minutes Total Time: ~1 Hour
Ingredients
1. 3/4th Cup Uncooked Wild Rice
2. Pinch of Salt
3. 1 Medium White Onion (~120g) Diced
4. 3 Carrots (150g) Diced
5. 3 Celery Ribs (95g) Diced
6. 7 tbsp Butter (100g)
7. 2 Garlic Cloves (12g) Minced
8. 4 1/2 Cups Chicken Broth
9. 1 lb. Chicken Breasts
10. 1/2 Cup Flour (85g)
11. 1 Cup Whipping Cream (240g)
12. 1 Cup While Milk (230g)
13. 1 tsp Lemon Juice
14. 1 tsp Lemon Zest
15. Salt & Pepper to taste
16. Parsley for Garnish (Optional)
17. Almond Slices for Garnish (Optional)
Ingredients- Bouquet Garni
1. 1 Sprig Rosemary
2. 1 Sprig Tarragon
3. 1 Sprig Thyme
4. 1 Sprig Marjoram
Guide
1. Prepare the rice according to the instructions on the packaging. I let my rice simmer for 45 minutes in water seasoned with a pinch of salt, but your packaging may differ.
2. At the bottom of a heavy-bottom saucepan or Dutch Oven, melt one tbsp of butter (14g), then add the onions, carrots, celery, and sauté over medium heat for five minutes. Add in the garlic and sauté for another minute.
3. Tie together the Bouquet Garni ingredients with string or in a cheesecloth and add it to the vegetables along with the broth—season with salt and pepper to taste.
4. Bring to a boil over medium-high heat. Season the chicken with salt and pepper and lightly dust the chicken with flour. Reserve the rest of the flour till later. Add the chicken breasts into the stock, ensuring they are fully submerged, and reduce to a simmer.
5. Cover the soup with a lid and simmer for 15-20 minutes.
6. As the soup cooks, melt the remaining six tbsp of butter into a saucepan and sift in the remaining flour while whisking continuously for 1 ½ minutes. Pour in the milk, followed by the cream, and cook until thick and creamy and reserve on low heat.
7. Remove the chicken and shred them between two forks. Add the chicken back into the soup along with the cream and flour mixture and cook on medium heat until the soup is thick and creamy. Keep in mind; the soup will thicken as it cools.
8. Add the rice, lemon zest, and lemon juice to the soup and cook for three more minutes.
9. Garnish with chopped parsley and slivered almonds.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
Chefs Notes:
Be very careful not to overcook the soup. In doing so, your soup will become too thick and more like a hot dish.
It is crucial that only the freshest of herbs are used. Anything less and the flavor and quality of this soup will be changed.
To freeze this soup, place it in a container, and freeze. To reheat, slowly thaw the soup in your fridge and warm it over the stove. If the soup begins to separate, place it in a saucepan over low to medium heat and whisk until it comes together.