American · Dinner
Minnesota wild rice soup
Creamy Midwestern soup built on a roux-thickened chicken stock base with shredded rotisserie-style chicken thigh, cooked wild rice, carrot, celery and onion. Finished with cream and a little sherry vinegar for brightness, it is spooned into a bowl and topped with parsley and cracked black pepper.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
432Calories
32.5gProtein
26.1gFat
24.8gCarbs
4.9gSugar
2.4gFiber
921mgSodium
172mgChol
13.8gSat Fat
708mgPotassium
89mgCalcium
2.1mgIron
0.8mcgVitamin B12
6.2mgVitamin C
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Dice the chicken thigh, carrot, celery and onion into small even pieces so they cook at the same rate.
2
Sweat
Melt the butter in a saucepan over medium heat and sweat the carrot, celery and onion for 4 minutes until softened and translucent.
3
Stir in the diced chicken thigh and dried thyme, cooking over medium heat for 3 minutes until the chicken is opaque on all sides.
4
Sprinkle the cornstarch over the vegetables and chicken, stirring constantly over medium heat for 1 minute until the raw starch smell is gone.
5
Pour in the chicken stock, whisking to smooth out any lumps, and simmer over medium-low heat for 15 minutes until thickened and chicken is cooked through.
6
Stir in the cooked wild rice and heavy cream, simmering over low heat for 5 minutes until heated through without splitting the cream.
7
Remove from heat and stir in the sherry vinegar, then season with salt and black pepper to taste.
8
Plate
Ladle the soup into a bowl and scatter the fresh parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g chicken thigh
- 2/3 cup110g cooked wild rice
- 1/2 cup60g carrot
- 1/2 cup60g celery
- 4 tbsp4 tbsp onion
- 2 cup480ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tbsp28g unsalted butter
- 2 tbsp16g cornstarch
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp dried thyme
- salt and black pepper to taste
