Chicken and Wild Rice Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.

	this recipe	typical
liquid	349%	317%
starch add	33%	33%
vegetables and beans	36%	45%
aromatics	28%	28%
fat	17%	4%
salt	0%	0%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

185 g	1 cup uncooked wild rice
420 g	1 3/4 cups chicken broth
28 g	2 tablespoons butter
567 g	1 1/4 lb. boneless skinless chicken breasts (see notes)
	Salt/Pepper
27 g	2 tablespoons olive oil
118 g	1/2 cup dry white wine (see notes)
43 g	3 tablespoons butter
150 g	1 yellow onion (diced)
96 g	3/4 cup carrots (sliced)
80 g	2 ribs celery (diced)
9 g	3 cloves garlic (minced)
5 g	1 teaspoon soy sauce
5 g	1 teaspoon hot sauce
40 g	1/3 cup flour
1200 g	5 cups chicken broth
238 g	1 cup heavy cream
2 g	1/2 chicken bouillon cube
30 g	1 cup packed baby spinach
1 g	3/4 teaspoon EACH: dried basil, oregano, parsley, mustard powder
1 g	1/4 teaspoon EACH: dried thyme, pepper

Method: 8 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Awesome recipe! I started with a whole chicken and used the stock from that plus about two cups of the meat as recommended. Probably added a little extra carrot yellow and orange. I was missing a couple of spices so I subbed mustard seed and Italian blend for ” — a cook, 5.0★

“I can honestly say this is the best chicken and wild rice soup I have ever had. That used to go to Cantaberry in Blue Ridge, GA. Not any more. I used bone-in chicken thighs and cheated on the rice by using Uncle Ben’s Long Grain and Wild Rice “Ready Rice.” Als” — a cook, 5.0★