Wholesome Ingredients in a Savory Stock
This delightful Chicken Mushroom Wild Rice Soup brings together the goodness of wild rice, fresh mushrooms, and bites of tender chicken in a savory stock.
Additionally, this naturally gluten-free stovetop recipe uses only seven simple ingredients (not including salt and pepper)!
The Beauty of Wild Rice
Wild rice is a beautiful aquatic plant that thrives in shallow lakes and along the borders of slow-moving streams.
Its abundant growth in Wisconsin, Minnesota, and immediately to the north in Canada helped sustain the Native Americans living there. However, gathering the grain growing in water posed challenges. Consequently, these challenges were the catalysts for the development of ingenious harvesting methods.
Wild Rice Harvesting Methods Pioneered by the Tribes of the Great Lakes
Generally speaking, the rice was harvested and processed in five phases.
- Tying – Many tribes began the harvesting process by tying the standing stalks into small bunches using strips of bark.
- Gathering – Next, teams of two traveled by canoe to gather the rice heads. One woman carefully guided the canoe using a forked pole. The other woman collected the grain by reaching out to catch the bundles, untying the strips of bark, and quickly tapping the rice heads with a special stick to release only the ready grains.
- Curing and Drying – Mature rice was too easily lost in the water by a slight bump. Therefore, they harvested it immediately before full maturity. Consequently, they developed curing and drying methods to artificially ripen the grains.
- Thrashing – Next, the protected grains were thrashed to remove their tight-fitting and inedible hulls.
- Winnowing – Finally, the tribes used the wind to separate the hulls from the edible seeds.
Naturally Gluten-Free
This recipe for Chicken Mushroom Wild Rice Soup is naturally gluten-free. Plus, you only need seven wholesome ingredients.
The chicken and vegetables are prepped and sautéed in about 20 minutes. But after that, it’s hands off as it simply simmers on your stovetop for 60 minutes.
Chicken Mushroom Wild Rice Soup
This naturally gluten-free soup features tender chicken, mushrooms, and wild rice in a savory stock.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Method: stovetop
Ingredients
1 tablespoon + 1 tablespoon olive oil
1–1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon kosher salt
3 celery ribs, washed and sliced
1 medium onion, peeled and chopped
8 ounces fresh mushrooms, rinsed and sliced
8 cups chicken stock
1 cup long grain and wild rice, uncooked
Freshly ground black pepper
Chives for garnish (optional)
Instructions
- In a Dutch oven, heat 1 tablespoon olive oil until shimmering.
- Cook: Add chicken and 1 teaspoon salt; cook over medium heat for 6-8 minutes or until no longer pink. Remove from the pan and set aside.
- Sauté: Add 1 tablespoon olive oil to the warm pan. Add sliced celery, chopped onion, and sliced mushrooms. Sauté 4-6 minutes or until onions are tender. Stir occasionally.
- Add: Return chicken to Dutch oven. Add chicken stock and rice.
- Simmer: Bring to a boil. Immediately reduce the heat to medium, cover, and simmer for 60 minutes.
- Season to taste with salt and freshly ground black pepper.
- Garnish: Ladle soup into bowls and garnish with chives (optional).