I took the baby to Wisconsin this past winter to introduce her to family and friends. When I arrived at my oldest friend’s house, a heavenly smell greeted me. She had chicken and and wild rice soup in the slow cooker, which to be honest always struck me as the kind of soup grannies order from the corner café. What a strange stereotype! The rich, homey taste convinced me though, so I brought her recipe back home and adapted it to my non slow cooker having self. I’ve also cut down on the béchamel sauce as I don’t really like extremely creamy soups.
- 500 g boneless, skinless chicken breast
- 1 cup wild rice mix (not parboiled)
- 2 onions, chopped
- 3 stalks celery, chopped
- 3 carrots, peeled and rough diced
- 4 cloves garlic, minced
- 2 liters (8 cups) water
- 1 Knorr cacito de pollo (my preferred stock pots)
- 1.5 tsp dried rosemary
- 1.5 tsp dried thyme
- 1/4 tsp mustard powder
- 1/2 tsp adobo powder (or salt if you don’t have adobo)
- 1/2 tsp ground black pepper
- 2 bay leaves
- 40 grams butter
- 1 TB olive oil
- 1/4 cup all-purpose flour
- 250 ml (1 cup) milk
Put raw chicken (don’t bother to cut it up), rice, vegetables, water, stock and herbs/spices into a 5.5 liter dutch oven or other similar heavy pot. Heat over medium heat until the water breaks into a boil and then lower the heat until it’s just the barest simmer. Cover, stirring occasionally and allow to cook for two hours.
After two hours, fish out the chicken breasts and allow them to cool slightly in a bowl. When they are cool enough to handle, shred the meat with your fingers or a fork and then add back to the pot.
Make the béchamel: melt the butter and olive oil over medium heat in a small saucepan. When it’s fully melted, whisk in the flour so there’s no lumps, and allow to cook stirring all the while until the roux bubbles for a couple of minutes. Remove the pan from the heat and whisk in the milk. Return to the heat and whisk constantly until the sauce thickens. Add to the chicken soup and stir until completely incorporated.