Grammy's Kitchen · Chicken and Rice Soup · Chicken Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
7 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 373% | 317% |
| starch add | 31% | 33% |
| vegetables and beans | 47% | 45% |
| aromatics | 35% | 28% |
| fat | 3% | 4% |
| salt | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon oil |
| 122 g | 2 large carrots ((peeled and sliced)) |
| 80 g | 2 ribs celery ((chopped)) |
| 150 g | 1 medium onion ((diced)) |
| 8 g | 1 tablespoon minced garlic |
| 2 g | 1 teaspoon dried parsley |
| 9 g | 1 1/2 teaspoon salt* |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/4 teaspoon black pepper |
| 1440 g | 6 cups low sodium chicken broth |
| 454 g | 2 boneless skinless chicken breasts ((about 1 lb)) |
| 139 g | 3/4 cup long grain wild rice |
| 252 g | 1 cup heavy cream or evaporated milk |
| 10 g | 1 tablespoon corn starch |
Method: 6 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We absolutely love this soup! It is easy to make and the leftovers are just as good or even better the next day. I have made it several times and it always turns out great!” — a cook, 5.0★
“This is INCREDIBLE! I decided to cook it in a pressure cooker for 20 minutes and finished with the cream and cornstarch. Simply delicious!” — a cook, 5.0★