Grammy's Kitchen · Chicken and Rice Soup · Crock Pot Chicken and Wild Rice Soup
One of 54 chicken and rice soup recipes we measured
from iowagirleats.com
77 cooks on iowagirleats.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 | 317% | 317% |
| starch add | 31% | 33% |
| vegetables and beans | 45% | 45% |
| aromatics | 34% | 28% |
| fat | 6% | 4% |
| salt | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb chicken breasts |
| 150 g | 1 small onion or large shallot (minced) |
| 122 g | 2 carrots (thinly sliced (~1 cup)) |
| 80 g | 2 ribs celery (thinly sliced) |
| 6 g | 2 garlic cloves (pressed or minced) |
| 9 g | 1-1/2 teaspoons salt |
| 1 g | 1/2 teaspoon pepper |
| 1 g | 1/2 teaspoon dried thyme |
| 0 g | 1/4 teaspoon dried ground sage |
| small pinch dried rosemary (crushed between your fingers) | |
| 1 g | 1 large or 2 small bay leaves |
| 28 g | 2 Tablespoons butter |
| 1440 g | 6 cups chicken broth |
| 139 g | 3/4 cup Wild Blend Rice (Lundberg Farms recommended) |
Method: 2 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this exactly as written last night, but at the end I sautéed some crimini mushrooms in olive oil and added them ( because they were in my fridge screaming to be used). They were a great addition that added a depth of flavor, but this soup was fantastic ” — a cook, 5.0★
“I've made this as written twice now, and both times have been meh. The chicken was done two hours before everything else and had to be taken out and put in the fridge to wait for everything else. And at 4 hours on low, the (Lundberg) rice was not anywhere near” — a cook, 3.0★