Chicken Wild Rice Soup

[Frank Rickard]

Does anyone have a chicken wild rice soup recipe they would like to share.

[Borch]

Here's my personal recipe I developed years ago.

Cream of Wild Rice Soup

Jeff Borchardt

4 stalks Celery, chopped
1 med onion, chopped
3 carrots, shredded
1/2 med. green pepper, chopped
2 4 oz cans sliced mushrooms, drained, reserve liquid
9 slices of bacon, cut into 3/4 inch pieces
2 Tbsp butter
1/2 cup flour
1/2 tsp pepper
1 tsp salt
6 cups chicken broth
2 cups cooked chicken breast, chopped(optional)
1 pint half and half
2 Tbsp parsley flakes
2 cups wild rice

Rinse and cook the wild rice. Usually takes 20 - 30 minutes for he rice to cook. In the meantime brown bacon pieces in a dutch oven or large pot. Take out bacon pieces once browned and save for later. Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender. Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency. Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes). Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil. Serves 8 -10 people.

When I make it I add a bit more flour to make it really thick and hearty.

Borch

[Frank Rickard]

Borch,
Thanks for the reply. I will try out the recipe for sure, especially with the cold weather on the way. Thanks again.

[Ole1855]

Here's one that's not creamy.

I don't really follow a measured out recipe, I just make it up as I go.

Melt 2 tablespoons of butter, saute 3-4 chopped cloves of garlic.
Slice boneless chicken breasts, 4-5, add and saute until cooked.
Add 4-5 cans of Swansons chicken stock.
Chop 1 large onion and add.
Chop 5-6 carrots and add.
Add 2 cans of mushroom stems and pieces.
Cook wild rice in a separate sauce pan, drain and rinse, add to soup pot.
Season with salt and pepper to taste.

I always eat with hardrolls to soak up the juice.

Ole

[arbuck]

I just tried Borch's recipe and it was great. Even got approval from the wife and 3 year old.

Thanks

arbuck

[Seabass77]

Borch, I made the soup last night and it turned out great. Thanks for the recipe. One thing though. A celery stalk is one package, a piece of celery is a rib. I didn't think this through yesterday and when I got home from the grocery story my wife was LHAO at me cause I had four packages of celery. Also, you use 2 cups of cooked wild rice not uncooked. 2 cups of uncooked wild rice is a ton.

Thanks again.

[Shane683]

Seabass77,

Approximately how much uncooked wild rice will I need for 2 cups of cooked rice? Thanks for your help!

[Borch]

Quote:

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Borch, I made the soup last night and it turned out great. Thanks for the recipe. One thing though. A celery stalk is one package, a piece of celery is a rib. I didn't think this through yesterday and when I got home from the grocery story my wife was LHAO at me cause I had four packages of celery. Also, you use 2 cups of cooked wild rice not uncooked. 2 cups of uncooked wild rice is a ton.

Thanks again.

---

I do like a lot of rice in my soup. I make it really thick(almost like a hotdish once it sits in the frig overnight). Folks can adjust any of the ingredients to their liking. I'm one of those cooks who rarely actually measure out their ingredients for a recipe like this.

Thanks for the heads up on the celery. Man that would be a lot of celery in that much soup.

[Seabass77]

Rafter, 1/4 cup uncooked rice will make about 2 cups cooked. 2 cups cooked will make about 8 cups uncooked.

[Shane683]

Seabass77,

Thanks for the reply. I made the soup on Sunday and used 1 cup of uncooked rice. It turned out nice and thick.

[Borch]

RafterJ,

Any associatioin with the RafterJ Campground out in Hill City, SD? We talked with a guy from MN who worked there a couple of springs ago.

Just curious.

Borch

[Shane683]

Borch,

No association. Great Recipe!!!!

[Bogsucker]

Why hasn't anyone suggetsed substituting pheasant or grouse for the chicken?

[Borch]

Quote:

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Why hasn't anyone suggetsed substituting pheasant or grouse for the chicken?

---

It would definitely work. But I've got other reciped those critters go into. My family's favorite is Pheasant and dumpling soup. Good Stuff.

Borch

[Leaky]

All I can say is WOW! Just finished fixin up a batch and it is Awesome!!! I did make a few minor changes that'll share with you. I would also like permission to enter the recipe in Volume 2 of my cook book I'm working on. Volume 1 is a collection of comfort foods that I've gathered over the years. I would be happy to email you a copy (it's in Excel, so you need that to open the attachment) and give you credit in Volume 2 when I finish it. It's not for sale, I just give the books away as X-Mas presents to my family & friends. Volume 1 has a kick butt Rueben Soup recipe that is similar to this one.

I went to the store prior to making this so I picked up pre- shredded carrots, fresh mushrooms and fresh parsley.

I cooked three frozen Tyson Chicken breasts on the grill for about 30 minutes. While that was going on, cooked 1 cup of Wild Rice, harvested last year a portage in on Basswood. Added a chicken boullion to the water for extra flavor.

When the vegtables were just about tender, I added a 1/2 of red wine and cooked that off prior to adding the flour. While in the last stage of cooking, I added about 4 ozs. of mild chedder cheese. Like you, I like a thick soup and man, this eats like a meal.

Can't wait till it sets up overnight, as I'm going to find the biggest bowl I own, about a half loaf of French Bread, and do some major chowing during the Vikes Game tommorrow. Thanks for the Recipe.

[Borch]

Oh yeah! I love it with fresh french bread or bread sticks still warm and crunchy.

Drop me an email regarding the cookbooks. jeffonthewater at aol dot com

[catchnmall]

Wow I made this soup the other day and it was great. Thanks for the recipe!!!

[Cooter]

FYI - Try Mike's smokehouse in Eau Claire for wild rice chicken soup if you are in the area. Wonderful stuff.

[psegriz]

Borch

By the list of ingridients it sounds very similar to the recipe my ma makes. Makes it during deer hunting. Lots of local deer hunters stop by to swap stories/tales and of course a bowl of soup. Every year seems she makes more than the yr b4 and still has no left overs. It's awesome

[moderation]

Borsh, I just tried your recipe on 12/21. It was great, I read some of the other comments and decided to go with the exact recipe, including the 2 cups of uncooked rice part.

The only thing I did do different was to buy 10 oz. of shredded carrots . The soup was perfect the first night but the second night I did add some water when I heated it.

[Borch]

Glad you enjoyed it.

I usually just add a little milk to it. But it's even better the next few days.

Not much for left overs to worry about though.

Borch

[catchnmall]

Made it with pheasant last week. Great recipe!!

[gonefishin11]

Borch

I had some sharptail grouse and partridge to get rid and I wanted to make them into a soup and found this recipe. It was fantastic. I did change it around a little bit though. Instead of chicken broth, I used 2 26 oz cans of cream of chicken soup and one small can of creamed corn and after everything was in the pot, I added some paprika, chili powder and lawry's seasoned salt. I made it for my two roommates, my parents and brother and they all loved it. Just wanted to say thank you.

[LuciandTim]

Borch: Great recipe. I used a couple pheasants and man is it good! Thanks for sharing!

[RonZych]

Excellent Recipe. I made it last night with some pheasents also.