Creamy Chicken and Wild Rice Soup recipe
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- เผยแพร่เมื่อ 31 ก.ค. 2024
- Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.
CHEF NOTES:
How to Store: It will last up to 5 days covered in the refrigerator.
How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
Make Ahead: You can make this soup up to 2 days ahead of time. - แนวปฏิบัติและการใช้ชีวิต
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I’m a Minnesota girl where wild rice is grown. I only use all wild rice and it tastes fabulous!
Same here;
Minnesota has the best chicken wild rice soup
I always start these videos skeptical but by the end I'm like "yup... I'm makin that!" Thanks Chef Billy!
Normally I get very confused when listening to a recipe but you did such an amazing job explaining everything and showing the process. Even if this is such a simple recipe, it’s hard for some people but you’ve made it easy. I’m subscribing!
This looks gorgeous. Thanks for all the great soup 🍲 cooking tips!! Can't wait to try it!!
Just made this and it’s super yummy! Never had this kind of soup before, but gonna add it to my list of winter soups to make! Thank you for the great video!
I made this soup a few days ago. Hands down the best chicken and rice soup I have ever had. This is definitely going in the recipe book. Thank you for sharing!
Chef Billy. I’ve had this on my list to try for several weeks. Today, I had the day off and made this soup. It is so delicious and creamy. Thank you so much for sharing. This will be a new staple in my house.
Thank you so much Chef Billy for this awesome recipe and your cooking techniques! I finally made this soup tonight. WOW! Very good! Perfect for below zero temps in Chicago!
thank you chef Billy. i love all your recipes
Look so good, I love love loveeee wild rice....
This is my second time making this soup and it’s absolutely delicious and so simple to put together thanks for the great recipe
I love this recipe. Turned out so tasty
Looks delish. Great option for weeknight meals. 👌
Thanks man, appreciate it!
Nice and comforting for the cold weather or the flu!!! Looks delicious 😋👩🏽🍳🍷♥️
Yes and perfect for snowy cold days!
I’m watching this recipe as a reminder but I’ve always used just wild rice and it’s been great.
Very impressive Chef. Looks great! We do like that nutty all dark wild rice here in MN but I am going to try both ways. Thanks!
OMG I made it, and was delicious, and I don't need to buy it again.
Just made this delumcious soup omg can't stop eating 😋
You have the best soup/stew recipes....thank you chef
Thank you
So good. I actually use mascarpone, and a whipped cream cheese instead of cornstarch and cream. Fresh tarragon, chives, and shaved 3 cheese blend of Parmesan, Asiago, and Romano.
That slow motion steam at the end tho! I'll have this during my lunch tomorrow.
haha, that's the ticket!
10X for sharing this recipe chef 💜
Fantastic and simple to make! The taste is amazing!
So good!!
I just made this today! Simple and great. Had some shiitake mushrooms in the fridge and added them too.
Sounds delicious!
You seem so awesome!! Love it!
Woww so yummy am all ways follow you and am all ways to try what you do
All dark wild rice is how we do it in MN! Wouldn't do it any other way.
Your energy is infectious ✨
That’s so kind of you to say, thank you.
Good job
Delicious delicious !
So good! Thanks for watching.
looks amazing man … great job 👏
I love this, I used it as a guide to make my own tonight. With seasoning though lol
Lmao
That is really easy and seems delicious .. I think I can try makeing it :)
Super easy to make, and it really is so dang tasty. You got this!
Thank you
WOW I’m impressed!!! Wow is all I can say! Thank you!!! 💕💕👏🏽👏🏽👏🏽
Thank you
Wild rice is great! Vitamin and mineral u can’t get with others!
Well... now I know what I’m making for dinner tonight!!! I was uninspired but this looks amazing!!
NICE!!!
Looks great, but I need Minnesota wild rice if I’m making it!!!
Do it up!
I made this today and it turned out great 👍🏼 I added some mushrooms & is only 3 quarters cup whipping cream instead of 2 cups 😅
Making this now !
Nice!!
My girlfriend thinks I'm superman in the kitchen... all because of me watching these videos... I love you , man!
This is great!!!!! Wonderful recipe! Do you have a cook book? Thank you for sharing your expertise for novice cooks like me!
I want to thank you for your video
Thanks for watching it
I love you, man.
I love a recipe like this that I can tweak to my taste. I added leeks, more mushroom, carrots. I also added about 1/2 tbsp of Italian seasoning, fresh thyme and rosemary, how much is up to you. Just don't overdo it, you can always add more but very hard to take a flavor out. It's delicious. Though next time I'm leaving the chicken out totally. If you wanted to make it vegetarian you could change the chicken stock to veggie. Add a little more seasoning and it would be great. If veggie doesn't allow cream and you have added even more veggies, pull out a ladle full of veggies and use your immersion blender, then stir it back in, it would make it creamier.
Billy your soup is to die for 👊🏼can't wait to try 👍🏻
Thank you so kindly!
Two questions chef: (1) if I want to use roux instead of cornstarch slurry how many grams if roux should I use and will it be white roux? (Wanna add buttery yumminess)
(2) out of curiosity how many quarts is the pot you cooked it in? :)
THANK YOU. Just discovered your channel. Subbed. Definitely trying this after my next grocery haul so I have the veggies.
Thanks for the sub, appreciate it. For the roux, I would probably do a 4 oz butter to 4 oz flour or 8tbsp butter to 12tbsp flour. The pot is an 8qt!
Is it ok to use butter in this recipe? I mean lot’s of butter. Thanks for all you do.
Can I use chicken flavored rice? Or the wild rice with mushrooms?
Watched this video while eating soup
Awesome recipe...if I can shadow this recipe, my wife might not fight so hard to keep me out of her kitchen...lol
Man you got this no problem!
You don't wash the rice? Can I use all heavy cream instead of the slurry? Does this freeze well?
Question: can I use uncle ben’s long grain and wild rice fast cook? If not, can you list out the wild rice blend you used?
you probably could.
Chef Billy Parisi it worked! Thank you!
Can we use water instead of chicken stock??
yes but you will lost a lot of flavor
I always come back here to see how to make the perfect chicken. 😂
Can you use Potato Starch instead of Corn Starch🤔
Are there substitutes you can use if you're allergic to all onions?
Of course there are always substitutes. Nothing is engraved in stone in cooking. Can you tolerate onion powder? If not just omit. Are you also allergic to shallots?
It’s called Allium Intolerance
NICE AMAZING WILD RICE CHICKEN THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Can I use chicken thighs instead of breasts? Will it change the taste of the soup if I do?
Probably for the better. Dark meat has so much more flavor.
So this is what Charlie eats a lot of. Hmmm. Interesting
are wild rice bought prewashed? Im Asian, we have to wash any type of rice because we know what critters are with the grain in the field and in the store houses.
Most are yes
It's called chicken wild rice soup, you use wild rice, it's a minesota staple.all wild rice
I tired this, but ended up using a purple rice mix instead and my soup turned purple. Smh
Oh no!!!
i was thinking about using purple rice lol. i have used purple rice in soup, but i precooked it before i added to the soup. soup stayed the right color!
No sage,oregano or thyme, little basil
Rice ‘blend?’ Nope. ALL wild rice, please.
sure you can do that
Stop saying centimeters you're nor European