Cream of Chicken Soup with Wild Rice II π²
Are you ready to embark on a culinary adventure that combines the heartiness of wild rice with the savory goodness of broiler-fryer chickens? Look no further than this delightful Cream of Chicken Soup with Wild Rice II recipe from lovewithrecipes.com. This soul-warming dish is not just a meal; it’s an experience that brings comfort and flavor to your table, especially during the chilly winter months. π¬οΈ
Ingredients:
- 1 1/3 cups wild rice
- 3 broiler-fryer chickens
- 7 cups water
- 12 mushrooms, sliced
- 2 onions, diced
- 1 cup celery, chopped
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons white pepper
- 3/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 3/4 cup dry white wine
Nutritional Information (per serving):
- Calories: 758.8
- Fat: 45.8g
- Saturated Fat: 18g
- Cholesterol: 175.7mg
- Sodium: 1312mg
- Carbohydrates: 39.8g
- Fiber: 3g
- Sugar: 2.8g
- Protein: 43.1g
Cooking Time Table:
| Step | Description | Time |
|---|---|---|
| 1 | Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside. | π |
| 2 | In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover, and simmer for 35 to 40 minutes or until chicken is tender. | ππ |
| 3 | Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. | πππ |
| 4 | In the same pot, cook 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. | ππππ |
| 5 | Return broth to the stockpot. Add partially cooked wild rice to the chicken broth. Stir in the bouillon granules, white pepper, and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes. | πππππ |
| 6 | In a large saucepan, melt the butter and stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into the soup mixture. | ππππππ |
| 7 | Stir in the chicken pieces and wine, and heat through. | πππ |
Step-by-Step Instructions:
- Begin by cooking the wild rice according to the package directions for 30 minutes. Drain off any excess liquid and give it a good rinse. Set the partially cooked rice aside for later use.
- In a large Dutch oven or stockpot, combine the broiler-fryer chickens and water. Bring this flavorful mixture to a rolling boil. Reduce the heat, cover the pot, and let it simmer for a tantalizing 35 to 40 minutes, or until the chicken reaches a tender perfection.
- Once the chicken is cooked, remove it from the broth and allow it to cool to a manageable temperature. Skim off any unwanted fat from the broth, strain it, and set it aside for later use. Now, take the chicken meat off the bones and cut it into delightful bite-size pieces that will add a hearty texture to your soup.
- In the same pot, work your magic with mushrooms. Cook them in hot oil for 4 to 5 minutes until they reach a tender state. Introduce the diced onions and chopped celery into the mix. Cover and cook for an additional 5 to 10 minutes, allowing the flavors to dance together. If you prefer, start with sautΓ©ing the onions and celery until translucent, then add the mushrooms and cover, allowing them to cook to perfection.
- Return the reserved broth to the stockpot. Add the partially cooked wild rice to the chicken-infused broth. Stir in the instant chicken bouillon granules, white pepper, and salt. Bring this aromatic concoction to a boil, then reduce the heat and let it simmer, uncovered, for a harmonious 15 minutes.
- In a separate large saucepan, let the butter melt and gracefully combine it with flour until the mixture achieves a smooth consistency. Add the milk all at once, stirring until it becomes irresistibly bubbly. Now, bring this velvety mixture into the soup, creating a symphony of creamy goodness.
- The final touch involves stirring in those tender chicken pieces and the dry white wine. Let the soup bask in their company as it heats through, ensuring every spoonful carries the essence of your culinary masterpiece.
Conclusion:
As you ladle this Cream of Chicken Soup with Wild Rice II into bowls, you’re not just serving a meal; you’re offering comfort, warmth, and a burst of flavors that dance on your taste buds. Whether enjoyed on a chilly winter evening or shared with loved ones during a festive gathering, this recipe is a testament to the joy of homemade goodness. So, grab your apron and let the aroma of this delightful creation fill your kitchen. Your taste buds are in for a treat! π
