Grammy's Kitchen · Chicken and Rice Soup · Slow Cooker Chicken and Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
21 cooks on www.melskitchencafe.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 318% | 317% |
| starch add | 41% | 33% |
| vegetables and beans | 86% | 45% |
| aromatics | 0% | 28% |
| fat | 0% | 4% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 152 g | 2-3 carrots (small diced (about 3/4 cup)) |
| 120 g | 3 stalks celery (small diced (about 3/4 cup)) |
| 1200 g | 5 cups low-sodium chicken broth |
| 185 g | 1 cup wild rice blend or rice/quinoa blend (see note) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 2 g | 1 teaspoon poultry seasoning (see note for substitutions) |
| 1 g | 1/2 teaspoon dried parsley |
| 1 g | 1 bay leaf |
| 454 g | 1 pound chicken breasts (about 2 medium) |
| 116 g | 3/4 cup frozen corn kernels |
| 244 g | 1 cup milk |
| 40 g | 1/3 cup all-purpose flour |
Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Mel, I made this in my electric pressure cooker. I used 2 partially frozen chicken breasts. I cooked it for 35 minutes as suggested, shredded the chicken and then put in the milk flour combo and the corn. Adjusted the seasonings and it was perfect! Thank” — a cook, 4.0★
“Delicious, easy to make and very satisfying. I didn’t change anything and it was perfect. I had whole milk so I used that...I think at least 2% is needed but that’s just my opinion. Great soup and it will now be in our usual rotation. Thank you Mel!” — a cook, 5.0★