Grammy's Kitchen · Chicken and Rice Soup · Creamy Chicken and Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
It ranks #5 of 54 for vegetable texture among the chicken and rice soup recipes we compared. 223 cooks on www.cookingclassy.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 | 345% | 317% |
| starch add | 31% | 33% |
| vegetables and beans | 50% | 45% |
| aromatics | 36% | 28% |
| fat | 22% | 4% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 139 g | 3/4 cup uncooked wild rice blend* |
| 160 g | 1 cup chopped yellow onion ((1 small onion)) |
| 128 g | 1 cup diced carrots ((2 medium)) |
| 101 g | 1 cup diced celery ((3 ribs)) |
| 99 g | 7 Tbsp butter, (diced, divided) |
| 3 g | 1 large garlic clove, (minced (1 1/2 tsp)) |
| 1080 g | 4 1/2 cups low-sodium chicken broth |
| 0 g | 1/4 tsp of each dried thyme, (marjoram, sage and rosemary (or 1 tsp fresh, minced of any)) |
| Salt and ground black pepper, (to taste) | |
| 454 g | 1 lb boneless skinless chicken breasts halves |
| 60 g | 1/2 cup all-purpose flour |
| 366 g | 1 1/2 cups milk |
| 119 g | 1/2 cup heavy cream |
| 1 tsp lemon zest |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I read a few comments from people questioning if this could be made gluten free. I have to eat a gluten and dairy free diet. It is hard to find foods that taste good or at least I feel that way. This recipe worked so well making it gluten free and dairy free. ” — a cook, 5.0★
“Firstly, I'm unable to change this from 5 starts to 4...a bit annoying. Anyway, it's really tasty soup! The only thing I will change next time is the amount of roux involved. It was a LOT of butter. I think I would half the roux and it would still be good. M” — a cook, 4.0★