Chicken 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	387%	317%
starch add	50%	33%
vegetables and beans	174%	45%
aromatics	56%	28%
fat	10%	4%
salt	0%	0%

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

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
170 g	6 ounces cremini mushrooms (trimmed and sliced)
14 g	1 tablespoon butter
150 g	1 onion (chopped)
122 g	2 carrots (peeled and diced)
80 g	2 ribs celery (diced)
6 g	2 cloves garlic (minced)
15 g	2 tablespoons all-purpose flour
960 g	4 cups reduced sodium chicken broth
139 g	3/4 cup wild rice blend (*see note)
4 g	1 cube chicken bouillon (or 1 teaspoon Better Than Bouillon Chicken Base)
1 g	1/2 teaspoon dried thyme leaves
1 g	1/2 teaspoon black pepper (or to taste)
116 g	3/4 cups frozen corn kernels (thawed)
280 g	2 cups cooked chopped chicken (cubed, or turkey)
119 g	1/2 cup heavy whipping cream
6 g	1 tablespoon chopped fresh parsley

Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“LOVED this recipe. I could not find the rice blend mentioned, so I used a box of Wild Rice Rice-a-Roni with all of the seasonings in the box. Simmered for 20 min before adding in the remainder of ingredients…worked great! I also pre-shredded chicken in the cro” — a cook, 5.0★

“I used Portabella Mushrooms bc i like them better. I made my own Rotisserie Chicken at home and used it, good choice, tastes BOMB. Heavy Cream is a must, forget the Half and Half Or Milk bc you have the rong recipe to ruin it w either. Go bad, or donr make it.” — a cook, 5.0★