Original video by @applesauceandadhd — all credit to the creator.

Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Cuisine: American
Ingredients: 2 tablespoons butter; olive oil (a splash, to keep the butter from burning); a few cloves garlic (minced; jarred is fine); 2 small onions (chopped); 3 stalks celery (chopped); 2 medium carrots (chopped); 1 chicken carcass (frozen, from a roast chicken); 1 tablespoon all-purpose seasoning blend (or a store-bought complete seasoning); 2 tablespoons chicken bouillon powder (stands in for chicken broth); 12 cups water; 2 cups wild rice blend; 2 tablespoons flour; 1 cup heavy cream; Parmesan cheese (grated, for serving)

A cozy, creamy soup built from a leftover roast chicken carcass, loaded with wild rice and tender vegetables. Finished with heavy cream and a shower of grated Parmesan.

Americansoupchickenwild riceleftoverscreamy

Ingredients

2 tablespoonsbutter
—olive oil · a splash, to keep the butter from burning
a few clovesgarlic · minced; jarred is fine
2small onions · chopped
3 stalkscelery · chopped
2medium carrots · chopped
1chicken carcass · frozen, from a roast chicken
1 tablespoonall-purpose seasoning blend · or a store-bought complete seasoning
2 tablespoonschicken bouillon powder · stands in for chicken broth
12 cupswater
2 cupswild rice blend
2 tablespoonsflour
1 cupheavy cream
—Parmesan cheese · grated, for serving

Steps

1
Melt the butter in a large pot, then add a splash of olive oil to keep it from burning.
2
Add the minced garlic and cook until fragrant.
3
Add the chopped onions, celery, and carrots and cook until the vegetables start to soften.
4
Add the frozen chicken carcass to the pot.
5
Sprinkle in the all-purpose seasoning and the chicken bouillon powder.
6
Pour in 12 cups of water, reduce the heat, and simmer until the carcass has defrosted and the meat falls apart.
7
Once boiling, remove the carcass to a bowl. Pull off the meat, chop it into chunks, and return it to the soup.
8
Stir in the wild rice blend and cook about 15 minutes.
9
In a measuring cup, whisk together the flour and heavy cream, then stir the mixture into the boiling soup to thicken it and cook out the raw flour taste.
10
Serve with grated Parmesan on top.

Creator's notes

Uses up a frozen leftover chicken carcass — Jessica notes you don't need much meat for this soup. The seasoning blend is her own; a store-bought all-purpose blend works. Bouillon powder substitutes for chicken broth.

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