Creamy Wild Chicken & Rice Soup
Cozy Up with Creamy Wild Chicken and Rice Soup: A Taste of the American Wilderness
As the days get shorter and the air crisper, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe that’s a little bit special – Creamy Wild Chicken and Rice Soup. This isn’t your average chicken and rice; we’re elevating it with the earthy richness of wild rice and the delicate flavour of grouse (though chicken works beautifully too!). This soup is a celebration of American cuisine, bringing a touch of the wilderness to your kitchen.
This recipe is perfect for a chilly evening, a comforting lunch, or even a special occasion. The combination of creamy texture, savoury flavours, and hearty ingredients makes it a guaranteed crowd-pleaser. We’ve used dried morels to add a unique depth of flavour, but feel free to experiment with other mushrooms if you prefer.
What makes this soup special?
- Wild Rice: Adds a nutty flavour and satisfying chewiness that regular rice just can’t match.
- Morel Mushrooms: These earthy mushrooms bring a sophisticated flavour profile to the soup.
- Grouse (or Chicken): Provides a lean protein source and delicious flavour.
- Creamy Texture: The half-and-half (or milk) creates a luxurious and comforting texture.
Tips for Success:
- Rehydrating Morels: Don’t skip this step! It’s crucial for unlocking their flavour and removing any grit.
- Simmering Time: The long simmering time allows the flavours to meld together beautifully and the wild rice to cook through.
- Adjusting Seasoning: Taste and adjust the salt and pepper as needed. Remember, you can always add more, but you can’t take it away!
Serving Suggestions:
Serve this Creamy Wild Chicken and Rice Soup with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or thyme.
Frequently Asked Questions:
- Can I use different mushrooms? Absolutely! Shiitake, oyster, or cremini mushrooms would all be delicious substitutes for morels.
- Can I make this soup ahead of time? Yes! The flavours will actually develop even more overnight. Just store it in an airtight container in the refrigerator.
- Can I freeze this soup? Yes, but the texture may change slightly. It’s best to freeze it before adding the cream.
- What if I don’t have grouse? Chicken thighs or breasts work perfectly well as a substitute.
- Is this soup gluten-free? Yes, as long as you use gluten-free chicken stock.
We hope you enjoy this comforting and flavourful Creamy Wild Chicken and Rice Soup! Let us know in the comments what you think!
Creamy Wild Chicken and Rice Soup
Ingredients
- 1/2 cup butter
- 1 large onion diced
- 3 carrots diced
- 1 cup dried morels
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 2 cups half-and-half cream (or substitute milk for a lighter soup)
- 2 whole bay leaves
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh thyme chopped
- 4 cups chicken stock
- 1 cup wild rice
- 4 grouse breasts cooked and shredded
- to flavour salt and pepper
Instructions
- First, rehydrate dried morels in a bowl of hot water.
- Then, in a large stockpot, melt butter over medium heat. Add diced onion and carrots and cook for about 10 minutes or until onions are translucent.
- Drain the morels and rinse once with cool water before adding to pot, along with the minced garlic. Cook for five minutes.
- Add flour to the pot, stirring constantly into a paste to avoid burning it. Turn the temperature to medium high and add cream, chicken stock, bay leaves and fresh herbs and bring to a simmer.
- Turn heat down so that the soup is at a gentle simmer for approximately 20 minutes. Add wild rice, cover and simmer for 45 minutes. At this time, if your grouse breast is not yet cooked this is your chance to do so while the rice is simmering in the soup.
- Add cooked and shredded grouse breast, salt and pepper to soup once the wild rice is cooked through and cook for an additional 10 minutes. Remove from heat.
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