How to Make Minnesota Wild Rice Chicken Soup
Boil 6 cups of water in a large saucepan., In a large stock pot, heat 1/2 cup of butter over medium heat., Next, sprinkle in 1/3 cup flour, stirring constantly., Stir in the cubed chicken pieces and cook the chicken until no pink remains in the...
Step-by-Step Guide
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Step 1: Boil 6 cups of water in a large saucepan.
Add 2 teaspoons of salt and 3/4 cup of raw wild rice.
Cook for one hour, stirring occasionally.
Drain in a colander; then set aside while preparing the rest of the soup. -
Step 2: In a large stock pot
Once the butter is melted, add the chopped celery, carrots, and onion.
Stir to coat the vegetables evenly with the butter.
Simmer the vegetables in the butter for about 8 minutes, or until they begin to soften. , Heat the flour/butter mixture for 2 minutes to create a roux. ,, Simmer for about 5 minutes, stirring often. , Add the cooked wild rice, rosemary, dill, fennel seeds, and nutmeg. , It is important not to let the soup boil rapidly, because boiling can cause the soup to scorch the bottom of the pot and force the cream broth to break. , Serve the soup with crackers or bread to create a complete, hearty meal. , -
Step 3: heat 1/2 cup of butter over medium heat.
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Step 4: sprinkle in 1/3 cup flour
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Step 5: stirring constantly.
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Step 6: Stir in the cubed chicken pieces and cook the chicken until no pink remains in the interior.
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Step 7: Pour 5 cups chicken broth into the pot and stir to incorporate the broth and roux.
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Step 8: turn the heat down to low and slowly add 2 cups of half-and-half
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Step 9: stirring constantly.
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Step 10: Simmer the soup for 1 1/2 to 2 hours on low heat
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Step 11: stirring occasionally.
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Step 12: Once the soup is finished
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Step 13: season with salt and pepper to taste.
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Step 14: Finished.
Detailed Guide
Add 2 teaspoons of salt and 3/4 cup of raw wild rice.
Cook for one hour, stirring occasionally.
Drain in a colander; then set aside while preparing the rest of the soup.
Once the butter is melted, add the chopped celery, carrots, and onion.
Stir to coat the vegetables evenly with the butter.
Simmer the vegetables in the butter for about 8 minutes, or until they begin to soften. , Heat the flour/butter mixture for 2 minutes to create a roux. ,, Simmer for about 5 minutes, stirring often. , Add the cooked wild rice, rosemary, dill, fennel seeds, and nutmeg. , It is important not to let the soup boil rapidly, because boiling can cause the soup to scorch the bottom of the pot and force the cream broth to break. , Serve the soup with crackers or bread to create a complete, hearty meal. ,
About the Author
Ruth Peterson
Brings years of experience writing about lifestyle and related subjects.
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