wild rice chicken soup photo by vsimon
A client requested Wild Rice Soup, please. I responded “sure”. Then I searched some of my favorite online recipe sites. Allrecipes.com had a likely candidate, Wild Rice Soup III, submitted by Diane.
It is quick
I adapted it for a pressure cooker, as I often do. Why take an hour to cook something delicious and healthful, when it can be done in 15 minutes?
That is all the time it takes to produce tender wild rice, and really tender chicken breast. To finish the soup, cube the chicken and add more liquid.
It is inexpensive
Bone-in chicken is very budget friendly, as is cooking quickly in a pressure cooker. This is a very useful skill to know. For other recipes, you can shred it (enchiladas), or dice it (salad or casseroles). I am sure you have many other ideas for cooked chicken.
I remove the skin before cooking so the finished dish is less oily. And I still enjoy a few yellow globules of rich chicken fat, just enough for my tastes.
It is simple
Cooking a whole grain and veggies with the chicken streamlines your efforts.
And I often use a frozen blend of onion, celery, and pepper. It goes straight into the pot frozen, no dicing required. You still have to dice the carrots though.
Or you can use any combo of these veggies fresh, to total 4 cups.
Dairy free if need be
This can make a fine broth based soup. Omit the milk and add more water and gluten free flavoring base, or packaged broth. Be sure to read the labels.
Of course, this soup is successful from scratch on the stove top. Those notes are below.
And it is also a good way to use up leftover chicken or wild rice. *chuckle* Most people probably do not have extra cooked wild rice in the fridge. But if you do, you are half way to a steaming bowl of soup.
Cook it once, serve twice, or more
This soup freezes well. So make a big batch, to enjoy now and later.
Wild Rice Chicken Soup in a Pressure Cooker
|serves 6||metric measures|
|1 1/4 pound bone in chicken||about .5 kg|
|10 ounces frozen onion, celery, and pepper blend||280 gm|
|3/4 cup raw wild rice||135 gm|
|1 cup diced carrots||130 gm|
|3 cups water||720 ml|
|3 cups milk, or more water||720 ml|
|chicken base, such as Better than Bouillon, optional|
salt and pepper to taste
Remove skin from chicken and discard. Place chicken in the pressure cooker. Add onion blend, raw wild rice, carrots, and 3 cups water.
Lock the top on the pressure cooker and bring to pressure. Cook for 15 minutes.
Cool the cooker by slow release, or under running water to quickly release the pressure if you are in a hurry to eat.
Remove chicken from the cooker. Allow to cool enough to handle. Remove bones and dice chicken.
Add diced chicken back into the cooker. Add milk or water to desired consistency.
Add some chicken base if you want more chicken flavor. I usually add about a tablespoon.
Simply put all the ingredients, except the milk in a stock-pot and simmer for about an hour. You will have to babysit it a bit, and add more water. When the chicken and rice are tender, proceed as above.
Please help me choose a pressure cooker
See Make Friends with a Pressure Cooker. Don’t you want a pressure cooker now?
1-5-10 This recipe was submitted to Amy Green’s Slightly Indulgent Tuesdays. This recipe roundup celebrates fabulous healthy food with many tempting entry’s.