Cream of chicken with wild rice is a comforting and traditional recipe that has been appreciated in various cultures over time. Its origin dates back to North American culinary traditions, where wild rice, also known as "wild rice," is a native ingredient that added flavor and texture to numerous homemade dishes. In other Latin American countries, this recipe may have different variations and names; however, the main concept remains: a creamy and smooth soup that combines the delicate flavor of chicken with the firm and somewhat earthy texture of wild rice.
In countries like Mexico, cream of chicken is usually prepared with different types of rice, although wild rice is less common. In Argentina and Chile, cream soups, including chicken, are very popular during the cold months, adapting with local ingredients but maintaining the essence of the dish. This cream is also considered a comfort food, ideal for those looking for a nutritious and easy-to-digest meal.
How to Make Cream of Chicken with Wild Rice
I used Superior Touch chicken base and it was heavenly.
Cook the wild rice according to the package directions for 30 minutes.
Drain the liquid and rinse well.
Set aside the partially cooked rice.
In a large saucepan, combine the chicken and water.
Bring to a boil, reduce heat, and simmer for 40 minutes or until the chicken is tender.
Remove the chicken from the broth and let it rest until it can be handled.
Skim the fat off the broth.
Strain and reserve the broth.
Remove the chicken meat from the bones.
Cut into bite-sized pieces.
In the same saucepan, cook the celery and onion in hot oil for 4-5 minutes.
Add the mushrooms, cover, and cook for 5 to 10 minutes or until everything is tender, stirring occasionally.
Remove from heat.
Return the broth to the saucepan.
Add the partially cooked wild rice to the chicken broth mixture.
Incorporate the bouillon granules and white pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
In a separate large saucepan, melt the butter.
Add the flour and stir until everything comes together and is smooth.
Add all the milk at once and cook, stirring, until bubbly and thick.
Add a little of the hot broth mixture to the white sauce and stir until smooth.
Return everything to the broth mixture.
Incorporate the chicken pieces and sherry.
Heat through.
