Chicken soup with wild rice and processed cheese
8 servings
30 minutes
Chicken soup with wild rice and melted cheese is a dish that embodies comfort and tenderness. Its origins can be linked to Chinese cuisine, known for its harmonious blend of flavors and textures. Wild rice adds a subtle nutty note and a light chewiness to the soup, while chicken fills it with heartiness and softness. Melted cheese contributes a velvety texture, creating a rich and warming taste. This soup is an ideal choice for cool evenings when you crave something soothing and nourishing. It pairs well with greens and fresh bread, and its creamy consistency makes it a favorite among those who appreciate comfort food. It’s best served hot to reveal all the flavor nuances. Enjoy this culinary masterpiece!
1
Boil rice in salted boiling water until cooked. In another pot, boil the chicken, cool it down, and cut it into small pieces.
- Wild rice: 1 glass
- Chicken breast fillet: 2 pieces
2
Heat a pot over medium heat and add some vegetable oil. Then add finely chopped onion and minced garlic and sauté for 3 minutes. Add broth and diced potatoes. Bring to a boil, reduce heat, cover, and cook for 5 minutes until the potatoes are tender.
- Vegetable oil: to taste
- Onion: 240 g
- Garlic: 2 cloves
- Chicken broth: 3 glasss
- Potato: 300 g
3
In a bowl, mix milk and flour and add to the soup. Cook for 5 minutes until the soup thickens slightly. Remove from heat and add cheese, rice, chicken, pepper, and salt. Stir until the cheese melts, sprinkle with parsley, and serve.
- Milk 2%: 3 glasss
- Wheat flour: 0.3 glass
- Processed cheese: 300 g
- Wild rice: 1 glass
- Chicken breast fillet: 2 pieces
- Freshly ground black pepper: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Chopped parsley: 20 g
