Grammy's Kitchen · Chicken and Rice Soup · Creamy Chicken and Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
26 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 393% | 317% |
| starch add | 76% | 33% |
| vegetables and beans | 93% | 45% |
| aromatics | 31% | 28% |
| fat | 23% | 4% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup butter |
| 150 g | 1 medium yellow onion, finely chopped |
| 116 g | 1/2 to 1 cup frozen corn |
| 50 g | 1/2 cup diced celery |
| 64 g | 1/2 cup diced carrots |
| 227 g | 1/2 pound fresh mushrooms, chopped or thinly sliced (optional) |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon curry powder |
| 4 g | 1 teaspoon mustard powder |
| 2 g | 1 teaspoon dried parsley |
| 1 g | 1/2 teaspoon black pepper |
| 90 g | 3/4 cup all-purpose flour |
| 1440 g | 6 cups chicken broth (I use low-sodium) |
| 370 g | 2 cups cooked wild rice or a wild/brown rice blend |
| 120 g | 1 cup slivered almonds |
| 484 g | 2 cups half-and-half, regular or nonfat |
| 490 g | 3 to 4 cups cooked, chopped chicken |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We loved this. We have almond allergies and those who don't like mushrooms, so we left both items out. Still delicious! We had two errors in the making of this delightful soup and it still worked out great. First, my helper put in all the broth before the flou” — a cook, 5.0★
“Mel, long time reader who has never commented but after five years of coming to your site for this soup(and many others!) I had to say this is hands down the best soup ever. Always gets rave reviews and I share it with lots of friends. It’s a go to for bringin” — a cook, 5.0★