Wild Rice Chicken Cream Soup is a comforting and traditional recipe that combines the tenderness of chicken with the unique texture of wild rice. This dish has its roots in North American cuisine, where wild rice is a native ingredient valued for its earthy flavor and nutritional benefits. In several Latin American countries, this preparation may be known simply as "chicken cream soup" or "creamy chicken soup," although the use of wild rice is less common and is often substituted with white or brown rice. However, each region adds its personal touch, using different types of vegetables and spices.
The history of this cream soup dates back to the culinary traditions of the Indigenous communities of North America, who cultivated and harvested wild rice in swampy areas. Over time, this soup became popular and adapted in modern kitchens, becoming an ideal option for cold days or for those seeking a nutritious and comforting dish. Furthermore, in countries like Mexico, Chile, or Argentina, chicken cream soups are common and versatile, and although wild rice is not as common, the combination maintains its deliciousness and caloric value.
How to Prepare Wild Rice Chicken Cream Soup II
Ingredients: Wild Rice, Broiler Chickens, Water, Mushrooms, Cooking Oil, Onion, Celery, Instant Chicken Bouillon Granules, White Pepper, Salt, Butter, Flour, Milk, Dry White Wine.
Preparation steps:
Cook wild rice according to package directions for 30 minutes.
Drain the liquid and rinse the rice.
Set the partially cooked rice aside.
In a large cast-iron pot or stockpot, combine the chicken and water and bring to a boil.
Reduce the heat, cover, and simmer for 35 to 40 minutes or until the chicken is tender.
Remove the chicken from the broth and let it rest until cool enough to handle.
Skim the fat from the broth, strain it, and set the broth aside.
Remove the chicken meat from the bones and cut it into bite-sized pieces.
In the same pot, cook the mushrooms in hot oil for 4 to 5 minutes or until tender.
Add onion and celery, cover, and cook for 5 to 10 minutes or until tender, stirring once.
Remove from heat and return the broth to the pot.
Add the partially cooked wild rice to the chicken broth.
Stir in the granules, white pepper, and salt.
Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
In a large saucepan, melt the butter and stir in the flour until smooth.
Add the milk all at once, cook and stir until bubbly.
Stir this mixture into the soup.
Add the chicken pieces and wine, and heat until thoroughly hot.
