I do have wild rice and I do cook with it. I love the contrasting flavors colors that it adds to dishes. I particularly use it in the chicken casserole or chicken and rice soups that I make.
I grew up in Wisconsin and live in Minnesota so I've had wild rice in soups all my life. One of my ancestors was a French Canadian who was sent to set up trading posts in Wisconsin. He married a Potawatomi chief's daughter then settled in Wisconsin. I think my parents even to me with when some of their friends went harvesting once back in the 70's.
I don't understand why people think soup isn't proper hot weather food. Yes, it's good in cold weather, but there are other hot foods eaten when it's hot (burgers, steaks, ribs, casseroles, etc). Soup is delicious; best lunch during any weather is tomato soup and grilled cheese. Thank you for this recipe; I'm going to be making it soon!
We have SoupFest at our house on Christmas Eve with an open invite to family, friends and neighbors. I make about 7 soups and change up a few every year. But, I’ve never served one with wild rice. Maybe this will make an appearance because it is “pleasant.” Best reaction ever!
My grandparents used to live in one of the first Northern California towns that adopted wild rice mass agriculture. It was interesting, because the area had a really high water table, so they basically dug the fields down and then would flood them for growing and drain them for harvesting with basically just a thresher. We used to hunt quail and doves up there, and because the birds were eating so much grain they were really fat and rich with a kind of herbaceous meat, like wild rice.
I completely appreciate folks that dont like crispy or roasted skin from chicken or turkey, because it means a bigger serving for myself because there is less people to share it with.
I love the honesty that you both show with the recipes. It looks very good to me and I would love the cooked chicken skin. But I also like the fact that Julie is honest in her feelings about the meal. Thank y’all very much.
When you said Rice lake, I remembered a beautiful vacation I had with my family on Rice lake in June 1980. With the rented cabin we had a boat. The real fun, especially for me was that we went fishing, I prepared the fish for the grill and we'd have the freshest fish ever.
My husband I camped there at Serpent Mounds Provincial Park (I think it is no longer a Park now). Beautiful place. Got our canoe bumped by a huge carp, really startled us.
Glen, a piece of cooking twine (or cooking string) would save you from the bother of removing the bones one by one ;) My grandma used to do that (tie the bones, sometimes cut them in half before tying them all together), before adding them to soup or whatever else. On similar subject, she also had so called "spice bags", the small bags made out of some thin linen, where she would put all the spices that needed to be removed late (peppercorns, bay leaf, rosemary branches... anything she didn't want floating around the stews or soups). They were washable and very useful.
I grew up with a Mom who made incredible soups and stews. She had several recipes with wild rice. She also had several wonderful wild rice casserole recipes. I love wild rice!
Growing up in Wisconsin, I am no stranger to wild rice and I love it. I make a similar soup myself, only with cream, and as much as I like Jules, she is WAY off base with her assessment, unless she's not a big fan of wild rice. Although cracklings as garnish will not be on the menu at my house, this soup would be welcome any time. Glen, I hope you feel better soon and I so appreciate your posting through the pain. This genius soup is sure to be just what the doctor ordered.
We make ours similar to the Byerly's Recipe (grocery store in Minneapolis area) recipe....adding cubed ham with the chicken and also some cream, sherry and slivered almonds added at the end of cooking. DELISH!
I have a mess of chicken wing tips I need to do something with and I think their is a soup in my future. I'll add them to my boneless, skinless chicken thighs and then pull them out with the bay leaf prior to serving. Brilliant idea with the bones Glen!
Mmm, love Cream of Wild Rice soup, always great on a cool fall day. My Minnesota relatives use Wild Rice a lot. A favorite is rice, wild rice and sausage casserole.
I haven't had wild rice since I was a kid! My mom used to cook it with brown rice when I was growing up in northeastern US. I live in the southern US now, I'll have to look for it the next time I'm picking up groceries.
When I was a kid(about 50 years ago) my mom's fried chicken had the Best crispy skin! I loved it and my sister tried to take it for herself. Now when I try all I get is bogus chicken/pork rind stuff. Mom's always have some mystical magical methods that they never seem to mention!!! BTW I visited Picton, Ontario a long time ago, Don't know why except a friend of ours knew somebody there so we went after Toronto and Phantom of the opera. (I'm old, this was awhile ago lol)
I usually freeze some too. I buy margarine in the big tubs and keep some in a small container on the cabinet for everyday use. These big tubs are great for freezing soup. They will hold 3 to 4 meals for me, since I'll usually not put a lot if liquid in the container and then adding a can of chicken or beef broth when I reheat. If I could afford a big freezer I'd do a lot more.
The soup looks lovely! I will try it when it’s cooler. I hope that wasn’t another tooth cracking at the end, Glen! Please see a dentist if your mouth hasn’t recovered by the end of that pot of soup. That dentist could have done real damage.
Wonderful video as always. That soup recipe looks wonderful and the stories were great. Chicken skin like that is amazing. My kids and I like to joke and call them chicken chips; and I do it every time when cooking chicken thighs. Might as well use all of it if you can!
I make my own minestrone soup, honestly this time of year is perfect for my recipe, amazing local ingredients are in season. Did a huge batch and even though it was a hot night when we had - it was great and I will be vary happy enjoying what I saved in the dead of winter. Always enjoy the recipes 🥂
Chicken and Wild Rice is one of my favorites here in Minnesota! We typically add some sort of cream to it to make it more of a creamy soup, but the recipe here is definitely the base of what I make a few times a year during the fall/winter! An amazing way to use leftover Turkey from thanksgiving as well!
pork rinds i'm not a fan of, but anyone who doesn't like a crispy chicken skin on their chicken thigh is crazy! glad you didn't let them go to waste just because you were making a soup.
Late coming to this but have to comment: We’re east coast U.S. folks. Starting in 2009, we spent 5 summers in northern Minnesota while our youngest went to camp there. It wasn’t until then that I learned that wild rice is supposed to puff up. Before that I thought it was just those hard stick-like things in Uncle Ben’s rice mixtures. Oh what a difference it makes to get the right stuff. Wild rice should be puffy and chewy and delicious! The wild rice in lots of grocery stores in our area NEVER puffs up. So I order it online from First Nations groups.
Well it’s been simmering a while. Tastes absolutely fabulous. Could not get wild rice so used brown basmati instead. (UK) got a few of your videos saved for trying later. Love the shows
Love wild rice, and chicken, veg and rice soup is my favourite soup hands down! Never thought to combine the two but I certainly will now! Looking forward to the weather cooling a bit to make this. Thanks for the idea Glen! 👍
this was interesting as every chicken wild rice soup i've ever had was a chowder with cream and a roux. also read the package of wild rice if you buy it in store look for where it was harvested if it's not from around the great lakes region and east it isn't a native plant therefore the quality is suspect at best.
My wife owns a cafe in Northern Ontario called The Soup Witch - they do a Mushroom & Wild Rice soup that's broth based with celery, carrot, onions, herbs de provance, mushrooms & a basmati/wild rice blend. It's a must try for vegetarian friends and a big hit!
I really enjoy the long grain and wild rice mix that my local Amish grocery sells, the nutty flavor is just two steps up from plain rice as a side dish.
Love Julie's face when confronted with chicken skin - c'mon, seriously seasoned w/S&P before baking, they're fantastic! Grew up eating and later cooking with wild rice, but I always accepted it at face value (oh sure, it's rice) and I just ignored whatever questions might naturally have arisen from looking closely at it).
Glen, not knowing how long ago you had your tooth removed, if it's still bothering you, rotate between an ice pack and moist heat on your jaw. You do look a little puffy on one side. The heat/cold will help bring the swelling down and take care of the pain also. And this soup will do the same. Looks delicious!
I make a creamy wild rice and mushroom soup every winter. I like to garnish with slivered almonds or walnuts. BTW, regular rice in the Oryza genus is technically a grass as well.
The "chicken rinds" reminds me of something I got from a cookbook of Jewish recipes. It's chicken skin cut up into strips and fried until crispy, then take them out and salt them. Doing that also results in a pan of smaltz aka rendered chicken fat. I forget what the name that was given for the fried chicken skins. I have made it a few times myself, and they are tasty, though also very oily too.
Wild Rice soup and other wild rice dishes are big in Minnesota. Very yummy. Using another rice along with the wild rice is very common. If you only use the wild rice it's almost like eating a bowl of nuts. Much better to have some contrast.
So I'm a descendant of the Menominee Nation, and they were known as the men of the wild rice. It was one of the staple foods in our culture along with sturgeon.
Man, this sounds GOOD! I think Julie was tough on your soup as it sounds wonderful to me. But I'm with her on the roasted chicken skins. I know they're a thing these days, but...naw. And I love me some, as we call them in the deep Southern U.S., cracklins. My Cajun mother would call them "gratons"! In the midwestern U.S., I eat "wild rice" that I'm sure is much more highly processed than what you added to your soup in this video. I noticed your grains, too, are much longer than the ones I buy in long grain and wild rice mixes in my local grocery. I'd love to try wild rice gathered "in the wild."
Thanks for watching Everyone! Tell us in the comments if you've ever cooked with or eaten Wild Rice?
I do have wild rice and I do cook with it. I love the contrasting flavors colors that it adds to dishes. I particularly use it in the chicken casserole or chicken and rice soups that I make.
I grew up in Wisconsin and live in Minnesota so I've had wild rice in soups all my life.
One of my ancestors was a French Canadian who was sent to set up trading posts in Wisconsin. He married a Potawatomi chief's daughter then settled in Wisconsin.
I think my parents even to me with when some of their friends went harvesting once back in the 70's.
I had a turkey stuffing that contained wild rice that was really good.
Turkey with wild rice sounds really good in the stuffing mix. I’ll have to try that.
I have a bag in the cupboard waiting for the winds to turn cold, then some version of what you did here will go in the pot.
I love soup, I would eat it everyday! This one looks delish... Minus the Tarragon! ☺️
I don't understand why people think soup isn't proper hot weather food. Yes, it's good in cold weather, but there are other hot foods eaten when it's hot (burgers, steaks, ribs, casseroles, etc). Soup is delicious; best lunch during any weather is tomato soup and grilled cheese. Thank you for this recipe; I'm going to be making it soon!
We have SoupFest at our house on Christmas Eve with an open invite to family, friends and neighbors. I make about 7 soups and change up a few every year. But, I’ve never served one with wild rice. Maybe this will make an appearance because it is “pleasant.” Best reaction ever!
Must be good soup, Glen is doing his happy dance
This soup paired with those squash muffins has got to smell fantastic.
My grandparents used to live in one of the first Northern California towns that adopted wild rice mass agriculture. It was interesting, because the area had a really high water table, so they basically dug the fields down and then would flood them for growing and drain them for harvesting with basically just a thresher.
We used to hunt quail and doves up there, and because the birds were eating so much grain they were really fat and rich with a kind of herbaceous meat, like wild rice.
I completely appreciate folks that dont like crispy or roasted skin from chicken or turkey, because it means a bigger serving for myself because there is less people to share it with.
I love the honesty that you both show with the recipes. It looks very good to me and I would love the cooked chicken skin. But I also like the fact that Julie is honest in her feelings about the meal. Thank y’all very much.
When you said Rice lake, I remembered a beautiful vacation I had with my family on Rice lake in June 1980. With the rented cabin we had a boat. The real fun, especially for me was that we went fishing, I prepared the fish for the grill and we'd have the freshest fish ever.
My husband I camped there at Serpent Mounds Provincial Park (I think it is no longer a Park now). Beautiful place. Got our canoe bumped by a huge carp, really startled us.
Glen, a piece of cooking twine (or cooking string) would save you from the bother of removing the bones one by one ;) My grandma used to do that (tie the bones, sometimes cut them in half before tying them all together), before adding them to soup or whatever else. On similar subject, she also had so called "spice bags", the small bags made out of some thin linen, where she would put all the spices that needed to be removed late (peppercorns, bay leaf, rosemary branches... anything she didn't want floating around the stews or soups). They were washable and very useful.
Here in Minnesota (where wild rice grows in abundance) wild rice soup is cream based, like a chowder.
My favorite is the cream based and have been looking for a good cream based chicken & wild rice soup since my favorite restaurant closed.
@@Lynn-kh5rs Look for the recipe Marge's wild rice soup. It's the version they serve at Grand Casinos. It's delicious.
@@sallysmithson9713 I saw it a few months ago in the freezer section.
@@sallysmithson9713 you still can! They have ham version and chicken version and a stock based version all delicious
@sallysmithson9713 Here in Ontario, one of our fast food chains serve a wild rice chicken soup which is stock based
Glen: I'm always up for soup regardless of the weather. It is always so comforting.
I love Julie's honesty.
Your cooking videos make me hungry and your aviation videos make me thirst to buy an airplane. Thank you!
The chicken skin done like that is delicious! Crispy, savoury, amazingly good.
This is 'Maw and 'Paw Kettle 50 years before the famous American Gothic portrait was painted. Best most delicious recipes!
I could eat soup every day. Love chicken wild rice soup, and can't wait to try this one.
I love crispy chicken skin cracklins... pork rinds too...
When Glen is dancing you know it’s good!
This is pretty much our official soup here in Minnesota. Looks great. Thanks, Glen.
I grew up with a Mom who made incredible soups and stews. She had several recipes with wild rice. She also had several wonderful wild rice casserole recipes. I love wild rice!
that looks fabulous i am adding in barley. great job!!! speedy recovery!!
Sounds great! Yes to the crispy chicken skin!
Growing up in Wisconsin, I am no stranger to wild rice and I love it. I make a similar soup myself, only with cream, and as much as I like Jules, she is WAY off base with her assessment, unless she's not a big fan of wild rice. Although cracklings as garnish will not be on the menu at my house, this soup would be welcome any time. Glen, I hope you feel better soon and I so appreciate your posting through the pain. This genius soup is sure to be just what the doctor ordered.
I would anything for the roasted chicken skins! The soup looks wonderful!
I love the chicken skin "chips"! I wish they would sell them like they do pork rinds. Wild rice soup is one of my favorites!
love puffballs, battered, fried with onions and garlic.. i've gotta try it with the rice
We make ours similar to the Byerly's Recipe (grocery store in Minneapolis area) recipe....adding cubed ham with the chicken and also some cream, sherry and slivered almonds added at the end of cooking. DELISH!
I have a mess of chicken wing tips I need to do something with and I think their is a soup in my future. I'll add them to my boneless, skinless chicken thighs and then pull them out with the bay leaf prior to serving. Brilliant idea with the bones Glen!
Mmm, love Cream of Wild Rice soup, always great on a cool fall day. My Minnesota relatives use Wild Rice a lot. A favorite is rice, wild rice and sausage casserole.
That looks really good! I would crunch up the chicken skin on top of the bowl of soup. Yummy!
I like that it's not a creamy soup. Looks delicious!
Soup is always a good meal, no matter the weather. I’ve eaten plenty of wild rice over the years
I used to live in a town called Rice Lake but in Wisconsin. Wild rice was plentiful as a child. I hated it then but love it now
I've never used wild rice, but I love pretty much any rice + chicken soup situation. It's such a perfect combination.
I LOVE soup. Thank you for adding something to my repertoire!
Seasoned crispy chicken skin is just so nice. Adds a nice texture to a Sunday roast.
I don't want to rush the seasons, but I am really really hungry for a pot of soup- and this looks incredibly delish!
I haven't had wild rice since I was a kid! My mom used to cook it with brown rice when I was growing up in northeastern US. I live in the southern US now, I'll have to look for it the next time I'm picking up groceries.
Looks fantastic! I love wild rice. It will make a wonderful chicken and wild rice soup. I am on Team Glen with this one. 😁
When I was a kid(about 50 years ago) my mom's fried chicken had the Best crispy skin! I loved it and my sister tried to take it for herself. Now when I try all I get is bogus chicken/pork rind stuff. Mom's always have some mystical magical methods that they never seem to mention!!! BTW I visited Picton, Ontario a long time ago, Don't know why except a friend of ours knew somebody there so we went after Toronto and Phantom of the opera. (I'm old, this was awhile ago lol)
soup looks good.....I REALLY want to dig into the crispy chicken skins
I love soup year round! It's healthy and a full meal in a bowl. I make it to freeze in tubs and bring to work for lunches.
I usually freeze some too. I buy margarine in the big tubs and keep some in a small container on the cabinet for everyday use. These big tubs are great for freezing soup. They will hold 3 to 4 meals for me, since I'll usually not put a lot if liquid in the container and then adding a can of chicken or beef broth when I reheat. If I could afford a big freezer I'd do a lot more.
I would be crunching away on that chicken skin. The soup looks really good. I will wait until it isn't 110 degrees to make it, though!
Chicken thighs great choice.
Julie gets the soup she wanted last video. lol
I don't remember seeing anyone try the fried chicken rinds. I think I'd love those.
I love wild rice. Hope you feel better soon.
Glen is dancing. good sign it's great soup. thanks guys for sharing again .
The soup looks lovely! I will try it when it’s cooler.
I hope that wasn’t another tooth cracking at the end, Glen! Please see a dentist if your mouth hasn’t recovered by the end of that pot of soup. That dentist could have done real damage.
I really liked the little snippets at the end of the credits of the last two or three episodes 😅
You and Julie are both so pleasant :D
Wonderful video as always. That soup recipe looks wonderful and the stories were great. Chicken skin like that is amazing. My kids and I like to joke and call them chicken chips; and I do it every time when cooking chicken thighs. Might as well use all of it if you can!
That definitely looks like a winner, gotta try that! Thanks Glen.
I make my own minestrone soup, honestly this time of year is perfect for my recipe, amazing local ingredients are in season. Did a huge batch and even though it was a hot night when we had - it was great and I will be vary happy enjoying what I saved in the dead of winter. Always enjoy the recipes 🥂
Chicken and Wild Rice is one of my favorites here in Minnesota! We typically add some sort of cream to it to make it more of a creamy soup, but the recipe here is definitely the base of what I make a few times a year during the fall/winter! An amazing way to use leftover Turkey from thanksgiving as well!
pork rinds i'm not a fan of, but anyone who doesn't like a crispy chicken skin on their chicken thigh is crazy! glad you didn't let them go to waste just because you were making a soup.
I had ordered six pounds of wild rice and it just came in! Can't wait to try this soup... but maybe after it's not 96 degrees for a high every day.
Late coming to this but have to comment: We’re east coast U.S. folks. Starting in 2009, we spent 5 summers in northern Minnesota while our youngest went to camp there. It wasn’t until then that I learned that wild rice is supposed to puff up. Before that I thought it was just those hard stick-like things in Uncle Ben’s rice mixtures.
Oh what a difference it makes to get the right stuff. Wild rice should be puffy and chewy and delicious!
The wild rice in lots of grocery stores in our area NEVER puffs up. So I order it online from First Nations groups.
pork rinds dipped in semi sweet chocolate, yum. Soup looks great.
I make a leek and wild rice soup during the winter. Great stuff wild rice. I have added ham, or bacon, or sausage, or smoked sausage.
I will try that soup
I just had a wisdom tooth extracted Wednesday, I know the feeling. Speedy healing friend!
Well it’s been simmering a while. Tastes absolutely fabulous. Could not get wild rice so used brown basmati instead. (UK) got a few of your videos saved for trying later. Love the shows
I love soup... I eat it about 3 times a week all year around. I like chicken soup, almost any type, so this is a great recipe to see. Thanks!
That looks tasty! Tarragon is an underused herb in my option and it goes really well with chicken in my opionion!
i'm trying this one!!!
i think it would be fun to show us one of Julie's favourite recipes!
Thanks for the video, always enjoy watching!
I buy the wild rice mix in a box, but that has alot of flavor addatives. Now need to try it in a soup. Thanks
I love wild rice. I never knew that it wasn't actual rice.
I’m not used to seeing this soup non creamy… looks wonderful nonetheless…. Bravo!!
Love wild rice, and chicken, veg and rice soup is my favourite soup hands down!
Never thought to combine the two but I certainly will now! Looking forward to the weather cooling a bit to make this.
Thanks for the idea Glen! 👍
this was interesting as every chicken wild rice soup i've ever had was a chowder with cream and a roux. also read the package of wild rice if you buy it in store look for where it was harvested if it's not from around the great lakes region and east it isn't a native plant therefore the quality is suspect at best.
Definitely will be making this in the Fall/Winter
Nice! My go to spice blend in chicken soup is Herbs d’Provence…always a lovely addition.
Julie's fussy! 😁
That looks really good, I just need to get all the ingredients and make it! (Downsizing to soup for 1 person!)
Julie’s “chicken skin face” says it all. I’ll pass on the skin rinds but will definitely try out the soup.
Honestly, I was expecting the skin to go into the soup pot: there's a lot of flavor there.
@@TechBearSeattle Collagen too - makes the soup luscious.
My wife owns a cafe in Northern Ontario called The Soup Witch - they do a Mushroom & Wild Rice soup that's broth based with celery, carrot, onions, herbs de provance, mushrooms & a basmati/wild rice blend. It's a must try for vegetarian friends and a big hit!
Awesome! I have my mom’s wild rice casserole recipe that we love. I didn’t know the back story of it. Thanks.
I really enjoy the long grain and wild rice mix that my local Amish grocery sells, the nutty flavor is just two steps up from plain rice as a side dish.
Love Julie's face when confronted with chicken skin - c'mon, seriously seasoned w/S&P before baking, they're fantastic! Grew up eating and later cooking with wild rice, but I always accepted it at face value (oh sure, it's rice) and I just ignored whatever questions might naturally have arisen from looking closely at it).
Glen, I make the exact same soup. The only difference is that I add a couple tablespoons of lemon juice. Nice addition.
Glen, not knowing how long ago you had your tooth removed, if it's still bothering you, rotate between an ice pack and moist heat on your jaw. You do look a little puffy on one side. The heat/cold will help bring the swelling down and take care of the pain also. And this soup will do the same. Looks delicious!
Hey Glen, have you considered using an Instant Pot on your channel? I'd be interested in what you could come up with using it. 💚
I make a creamy wild rice and mushroom soup every winter. I like to garnish with slivered almonds or walnuts. BTW, regular rice in the Oryza genus is technically a grass as well.
We eat soup year round 😊
Being from Minnesota, we ate wild rice on the regular.
Good soup. 😋
We have a mushroom person at our local farmers market. I made the most amazing mushroom soup with a grab bag of all different types of foraged stuff.
Soup weather in Australia 🙂
also in Holland
Definitely it was hailing again here today!
Glad you mentioned puffball mushrooms. I’ve heard they’re good but I haven’t found any before. Hopefully that changes…
The "chicken rinds" reminds me of something I got from a cookbook of Jewish recipes. It's chicken skin cut up into strips and fried until crispy, then take them out and salt them. Doing that also results in a pan of smaltz aka rendered chicken fat. I forget what the name that was given for the fried chicken skins. I have made it a few times myself, and they are tasty, though also very oily too.
Wild Rice soup and other wild rice dishes are big in Minnesota. Very yummy. Using another rice along with the wild rice is very common. If you only use the wild rice it's almost like eating a bowl of nuts. Much better to have some contrast.
So I'm a descendant of the Menominee Nation, and they were known as the men of the wild rice. It was one of the staple foods in our culture along with sturgeon.
Chicken soup any time. Wild rice...I'm kind of lukewarm, maybe I haven't had the right combo. Will try this, thank you.
As the one who does the dishes, I'm leaving the bay leaf in the soup... lol!
Man, this sounds GOOD! I think Julie was tough on your soup as it sounds wonderful to me. But I'm with her on the roasted chicken skins. I know they're a thing these days, but...naw. And I love me some, as we call them in the deep Southern U.S., cracklins. My Cajun mother would call them "gratons"! In the midwestern U.S., I eat "wild rice" that I'm sure is much more highly processed than what you added to your soup in this video. I noticed your grains, too, are much longer than the ones I buy in long grain and wild rice mixes in my local grocery. I'd love to try wild rice gathered "in the wild."
I love chicken and wild rice soup creamy - I usually do a cream base using pureed cauliflower so I can tell myself how many vegetables I am eating. :)