Grammy's Kitchen · Chicken and Rice Soup · Creamy Chicken & Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
32 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 317% |
| starch add | 0% | 33% |
| vegetables and beans | 0% | 45% |
| aromatics | 0% | 28% |
| fat | 0% | 4% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons unsalted butter |
| 120 g | 3 celery ribs, diced into 1/2-inch (13-mm) chunks |
| 122 g | 2 carrots, diced into 1/2-inch (13-mm) chunks |
| 150 g | 1 medium onion, diced into 1/2-inch (13-mm) chunks |
| 6 g | 2 cloves garlic, minced |
| 4 g | 2 teaspoons finely chopped fresh thyme (or 3/4 teaspoon dried) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 30 g | 1/4 cup all-purpose flour |
| 1920 g | 2 quarts (8 cups) chicken broth, best quality such as Swanson |
| 473 g | 2 cups water |
| 142 g | 1 cup (5 oz) wild rice blend (such as Lundberg) |
| 560 g | 4 cups cooked chicken or turkey, cut into bite-size pieces |
| 238 g | 1 cup heavy cream |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“When I was growing up, my mom made chicken and rice soup with milk. It was simple, but warm and cozy. She made it whenever we were sick and on snowy days. This recipe is like an updated, grown up version of my childhood favorite. I've already made this recipe ” — a cook, 5.0★
“Oh Jenn, how do you do it? This soup is delicious, even without cream, half and half or milk. My only other changes were just 1 cup of water and 1 dry chicken oxo cube in addition to the stock. If you are on the fence about trying this, go for it. The recipe i” — a cook, 5.0★