Delicious Chicken Wild Rice Soup Recipe
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- add all ingredients to list
- Carbohydrate 359.999884377153 g
- Cholesterol 7280.66857597063 mg
- Fat 1652.80119648411 g
- Fiber 32.4754416133378 g
- Protein 1630.77531700962 g
- Saturated Fat 624.071123587904 g
- Serving Size 1 1 recipe (12359g)
- Sodium 9754.56299693857 mg
- Sugar 327.524442763815 g
- Trans Fat 126.045279789216 g
- Calories 23114 calories
Step-by-step
- Melt butter in a large saucepan over medium heat.
- Stir in the onion, celery and carrots and saute for 5 minutes.
- Add the mushrooms and saute for 2 more minutes.
- Then add the flour and stir well.
- Gradually pour in the chicken broth, stirring constantly, until all has been added.
- Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.
- Allow to heat through, then pour in the half-and-half.
- Let simmer for 1 to 2 hours.
- All done! Now take a photo, rate it, and share your accomplishments!
Adding dairy to a simmering pot too early causes casein proteins to coagulate, resulting in a grainy texture. Prevent this separation by incorporating half-and-half only after the starches from the flour and rice have fully hydrated and thickened the broth.
The Chemistry of Thickening
Flour cooked in melted butter creates a roux that traps starch molecules, absorbing the chicken broth gradually as it heats. Whisking continuously during this addition prevents lumps from forming by dispersing fat-coated starch granules evenly throughout the liquid. Mushrooms release moisture during their initial two-minute saute, concentrating their umami compounds before the liquid enters the pot. Mustard powder and curry powder contain emulsifying compounds that assist in binding the butter fats to the aqueous broth, stabilizing the overall mixture against breaking. Maintain a low simmer rather than a rolling boil during the extended one-to-two-hour cooking window, because excessive heat will rupture the starch bonds and thin the soup entirely.Managing Dairy and Substitutions
Whole milk or heavy cream can substitute for half-and-half at a one-to-one ratio, though lower-fat milks risk curdling when exposed to the residual acidity of the sherry and broth. Slivered almonds introduce both textural crunch and natural oils that emulsify into the base as the soup simmers. Dry sherry contributes ethanol and organic acids that break down tough connective tissues in the cubed chicken breasts, tenderizing the meat while driving volatile aroma compounds into the steam.
