Grammy's Kitchen · Chicken and Rice Soup · Chicken Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
from www.wellplated.com
36 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 293% | 317% |
| starch add | 27% | 33% |
| vegetables and beans | 70% | 45% |
| aromatics | 11% | 28% |
| fat | 6% | 4% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 2 teaspoons extra-virgin olive oil |
| 183 g | 3 medium carrots (peeled and 1/4-inch diced (about 2 cups)) |
| 120 g | 3 medium celery stalks (1/4-inch diced (about 1 cup)) |
| 170 g | 1 small russet potato (peeled and 1/4-inch diced (about 1 cup)) |
| 75 g | 1/2 medium yellow onion (diced (about 1/2 cup)) |
| 5 g | 2 teaspoons poultry seasoning |
| 3 g | 1/2 teaspoon kosher salt (plus additional to taste) |
| 1 g | 1/4 teaspoon ground black pepper (plus additional to taste) |
| 185 g | 1 cup uncooked wild rice |
| 680 g | 1 1/2 pounds boneless skinless chicken breasts ((about 3 medium breasts), trimmed of excess fat) |
| 1320 g | 5 to 6 cups low-sodium chicken stock (divided) |
| 28 g | 2 tablespoons unsalted butter |
| 40 g | 1/3 cup all-purpose flour |
| 671 g | 2 3/4 cup 2% milk (plus additional as needed) |
Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I can’t wait to make this soup again! So delicious and filling. Perfect for these chilly January days. Another winner from Well Plated!” — a cook, 5.0★
“Absolutely delicious! Will definitely be remaking this again many times! My husband was a huge fan too!” — a cook, 5.0★