Soups

A Coupe Tasty Creamy chicken and wild rice soup recipes

At Chocolates and Figs we like to cook with chicken (in case you hadn’t guessed yet, after a long collection of recipes with chicken) and today we have rescued for you a recipe as simple as it is exotic.

It’s a creamy chicken with wild rice soup and we’re going to prepare it right away. Let’s cook!

Creamy chicken with wild rice soup
Ingredients:
4 cups of chicken broth.

2 cups of water.

1 chicken breast.

1 kilo of wild rice.

½ teaspoon salt.

½ teaspoon ground black pepper.

¾ cup flour.

½ cup butter.

2 cups cream.

Preparation:
The first thing we’re going to do is bone the chicken breasts and cut them into very small cubes.

In a large pot over medium heat put the chicken, water and broth. Heat until it comes to a boil, add the rice, cover and remove from the heat.

In a small bowl, mix the salt, pepper and flour. Melt the butter in a medium saucepan, add the seasoning from the wild rice and bring to a boil. Then lower the heat, add the flour mixture and stir until it forms a roux. Beat in cream until thickened.

Stir the cream mixture with the broth and rice and cook for about 15 minutes, until it has been well integrated and is very hot.

Another Creamy Chicken and Wild Rice Soup Recipe

This cream of mushrooms and wild rice is the result of watching a recipe, which you love the title, but when you see the elaboration, you get a little checkered.
I follow a blog called Seasons & suppers, and not long ago they published this recipe. The truth is that the combination caught my attention ipso facto. Especially because I love wild rice and in Rotterdam I have a hard time finding it (there is a mix of white, wild and other grains, but it’s not what I’m looking for). But I had some wild rice that I brought back from Barcelona and I told myself that this recipe had to be tried.

My disappointment came because of the mushrooms it uses the minimum expression and the creamy white color it achieves with… flour and cream!

As I still found the combination very tasty and interesting, I started to redo the recipe and here I bring you my version. It has quite a few changes and, although it’s not right to say so, I’m sure it’s much tastier than the original… Well, I hope you don’t read me from that blog… hahahaha.

Has it ever happened to you that you see the name of a recipe and when you see the ingredients and the preparation you are left checked, or disappointed? In that case, what do you do? For a Tuesday, I got up and asked, I know.

And now I leave you with this cream of mushrooms and wild rice that you’re going to love… And yes, wild rice is a “must” because with normal rice it’s not the same at all.

With this recipe I am participating in the October 2016 Challenge of CdM – Cooks of the World – in the salty section, which this month is dedicated to Meritxell Tineo Benet, who sadly left us last summer.

Let’s get the recipe!

mushroom-wild-rice-soup

Cream of mushroom and wild rice
Ingredients:
500 gr of mushrooms
90 g of wild rice
2 tablespoons of butter
4 cups of vegetable broth (you can also serve chicken), plus a couple of cups in reserve
1 medium parsnip
4 spring onions, chopped
375 ml of liquid cream
A few branches of fresh thyme
Salt and ground black pepper

Preparation:
Put 4 cups of broth in a saucepan and boil the wild rice, following the instructions on the package.
Chop the spring onion, wash and cut the mushrooms, peel and cut the parsnip, chop the thyme leaves.
Put the butter in a pot and melt it. Add the spring onion and when it starts to become transparent, add the parsnip, mushrooms and thyme. Season with salt and pepper, sauté well and set aside.
When the rice is ready, strain it and set aside the broth. Leave the rice aside.
Add the cooking broth to the pot where the mushrooms are (4 cups should come out, complete them with the broth we have left in reserve.
Bring to a boil and leave to cook for 20 minutes. After that time we pass it through the blender and add the liquid cream. Add salt to taste and leave to cook for another 10 minutes over a low heat.
Once ready, add the rice and let it take the heat of the cream.
As in the photo, we can reserve some rice and whole mushrooms to decorate.

A nutritious, rich, simple and different dish with which to give another air to your menus of the week. As always, you know you can buy the ingredients for this recipe at your trusted online marketplace – happy weekend!

And you… do you usually cook chicken and rice dishes? What is your favourite recipe at home? Tell us

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