Normally I get very confused when listening to a recipe but you did such an amazing job explaining everything and showing the process. Even if this is such a simple recipe, it’s hard for some people but you’ve made it easy. I’m subscribing!
Just made this and it’s super yummy! Never had this kind of soup before, but gonna add it to my list of winter soups to make! Thank you for the great video!
I made this soup a few days ago. Hands down the best chicken and rice soup I have ever had. This is definitely going in the recipe book. Thank you for sharing!
Chef Billy. I’ve had this on my list to try for several weeks. Today, I had the day off and made this soup. It is so delicious and creamy. Thank you so much for sharing. This will be a new staple in my house.
So good. I actually use mascarpone, and a whipped cream cheese instead of cornstarch and cream. Fresh tarragon, chives, and shaved 3 cheese blend of Parmesan, Asiago, and Romano.
Thank you so much Chef Billy for this awesome recipe and your cooking techniques! I finally made this soup tonight. WOW! Very good! Perfect for below zero temps in Chicago!
I love a recipe like this that I can tweak to my taste. I added leeks, more mushroom, carrots. I also added about 1/2 tbsp of Italian seasoning, fresh thyme and rosemary, how much is up to you. Just don't overdo it, you can always add more but very hard to take a flavor out. It's delicious. Though next time I'm leaving the chicken out totally. If you wanted to make it vegetarian you could change the chicken stock to veggie. Add a little more seasoning and it would be great. If veggie doesn't allow cream and you have added even more veggies, pull out a ladle full of veggies and use your immersion blender, then stir it back in, it would make it creamier.
Two questions chef: (1) if I want to use roux instead of cornstarch slurry how many grams if roux should I use and will it be white roux? (Wanna add buttery yumminess) (2) out of curiosity how many quarts is the pot you cooked it in? :) THANK YOU. Just discovered your channel. Subbed. Definitely trying this after my next grocery haul so I have the veggies.
Of course there are always substitutes. Nothing is engraved in stone in cooking. Can you tolerate onion powder? If not just omit. Are you also allergic to shallots?
are wild rice bought prewashed? Im Asian, we have to wash any type of rice because we know what critters are with the grain in the field and in the store houses.
i was thinking about using purple rice lol. i have used purple rice in soup, but i precooked it before i added to the soup. soup stayed the right color!
![VICTOR Denmark Open 2024 | An Se Young (KOR) [1] vs. Gregoria Mariska Tunjung (INA) [5] | SF](http://i.ytimg.com/vi/Y3QEyCih85s/mqdefault.jpg)
I’m a Minnesota girl where wild rice is grown. I only use all wild rice and it tastes fabulous!
Same here;
Minnesota has the best chicken wild rice soup
Same. Pure wild rice only. Seems like we need to show people how to make real chicken wild rice soup.
Normally I get very confused when listening to a recipe but you did such an amazing job explaining everything and showing the process. Even if this is such a simple recipe, it’s hard for some people but you’ve made it easy. I’m subscribing!
Just made this and it’s super yummy! Never had this kind of soup before, but gonna add it to my list of winter soups to make! Thank you for the great video!
I always start these videos skeptical but by the end I'm like "yup... I'm makin that!" Thanks Chef Billy!
I made this soup a few days ago. Hands down the best chicken and rice soup I have ever had. This is definitely going in the recipe book. Thank you for sharing!
Looks delish. Great option for weeknight meals. 👌
Thanks man, appreciate it!
This looks gorgeous. Thanks for all the great soup 🍲 cooking tips!! Can't wait to try it!!
You have the best soup/stew recipes....thank you chef
Thank you
Chef Billy. I’ve had this on my list to try for several weeks. Today, I had the day off and made this soup. It is so delicious and creamy. Thank you so much for sharing. This will be a new staple in my house.
I’m watching this recipe as a reminder but I’ve always used just wild rice and it’s been great.
Very impressive Chef. Looks great! We do like that nutty all dark wild rice here in MN but I am going to try both ways. Thanks!
All dark wild rice is how we do it in MN! Wouldn't do it any other way.
This is my second time making this soup and it’s absolutely delicious and so simple to put together thanks for the great recipe
So good. I actually use mascarpone, and a whipped cream cheese instead of cornstarch and cream. Fresh tarragon, chives, and shaved 3 cheese blend of Parmesan, Asiago, and Romano.
Nice and comforting for the cold weather or the flu!!! Looks delicious 😋👩🏽🍳🍷♥️
Yes and perfect for snowy cold days!
thank you chef Billy. i love all your recipes
Thank you so much Chef Billy for this awesome recipe and your cooking techniques! I finally made this soup tonight. WOW! Very good! Perfect for below zero temps in Chicago!
Your energy is infectious ✨
That’s so kind of you to say, thank you.
That slow motion steam at the end tho! I'll have this during my lunch tomorrow.
haha, that's the ticket!
I just made this today! Simple and great. Had some shiitake mushrooms in the fridge and added them too.
Sounds delicious!
Fantastic and simple to make! The taste is amazing!
So good!!
I made this today and it turned out great 👍🏼 I added some mushrooms & is only 3 quarters cup whipping cream instead of 2 cups 😅
I love this recipe. Turned out so tasty
Look so good, I love love loveeee wild rice....
10X for sharing this recipe chef 💜
OMG I made it, and was delicious, and I don't need to buy it again.
Just made this delumcious soup omg can't stop eating 😋
Woww so yummy am all ways follow you and am all ways to try what you do
Looks great, but I need Minnesota wild rice if I’m making it!!!
Do it up!
looks amazing man … great job 👏
This is great!!!!! Wonderful recipe! Do you have a cook book? Thank you for sharing your expertise for novice cooks like me!
I love this, I used it as a guide to make my own tonight. With seasoning though lol
Lmao
That is really easy and seems delicious .. I think I can try makeing it :)
Super easy to make, and it really is so dang tasty. You got this!
I love a recipe like this that I can tweak to my taste. I added leeks, more mushroom, carrots. I also added about 1/2 tbsp of Italian seasoning, fresh thyme and rosemary, how much is up to you. Just don't overdo it, you can always add more but very hard to take a flavor out. It's delicious. Though next time I'm leaving the chicken out totally. If you wanted to make it vegetarian you could change the chicken stock to veggie. Add a little more seasoning and it would be great. If veggie doesn't allow cream and you have added even more veggies, pull out a ladle full of veggies and use your immersion blender, then stir it back in, it would make it creamier.
Well... now I know what I’m making for dinner tonight!!! I was uninspired but this looks amazing!!
NICE!!!
Wild rice is great! Vitamin and mineral u can’t get with others!
WOW I’m impressed!!! Wow is all I can say! Thank you!!! 💕💕👏🏽👏🏽👏🏽
Thank you
Two questions chef: (1) if I want to use roux instead of cornstarch slurry how many grams if roux should I use and will it be white roux? (Wanna add buttery yumminess)
(2) out of curiosity how many quarts is the pot you cooked it in? :)
THANK YOU. Just discovered your channel. Subbed. Definitely trying this after my next grocery haul so I have the veggies.
Thanks for the sub, appreciate it. For the roux, I would probably do a 4 oz butter to 4 oz flour or 8tbsp butter to 12tbsp flour. The pot is an 8qt!
I want to thank you for your video
Thanks for watching it
You seem so awesome!! Love it!
Delicious delicious !
So good! Thanks for watching.
Is it ok to use butter in this recipe? I mean lot’s of butter. Thanks for all you do.
Good job
I love you, man.
Making this now !
Nice!!
My girlfriend thinks I'm superman in the kitchen... all because of me watching these videos... I love you , man!
Watched this video while eating soup
Billy your soup is to die for 👊🏼can't wait to try 👍🏻
Thank you so kindly!
Thank you
You don't wash the rice? Can I use all heavy cream instead of the slurry? Does this freeze well?
Can I use chicken flavored rice? Or the wild rice with mushrooms?
Can you use Potato Starch instead of Corn Starch🤔
Question: can I use uncle ben’s long grain and wild rice fast cook? If not, can you list out the wild rice blend you used?
you probably could.
Chef Billy Parisi it worked! Thank you!
All you need to add. With some broccoli over the top soup? Much more better 😊
Can we use water instead of chicken stock??
yes but you will lost a lot of flavor
Awesome recipe...if I can shadow this recipe, my wife might not fight so hard to keep me out of her kitchen...lol
Man you got this no problem!
Can I use chicken thighs instead of breasts? Will it change the taste of the soup if I do?
Probably for the better. Dark meat has so much more flavor.
Are there substitutes you can use if you're allergic to all onions?
Of course there are always substitutes. Nothing is engraved in stone in cooking. Can you tolerate onion powder? If not just omit. Are you also allergic to shallots?
It’s called Allium Intolerance
NICE AMAZING WILD RICE CHICKEN THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
I always come back here to see how to make the perfect chicken. 😂
So this is what Charlie eats a lot of. Hmmm. Interesting
are wild rice bought prewashed? Im Asian, we have to wash any type of rice because we know what critters are with the grain in the field and in the store houses.
Most are yes
It's called chicken wild rice soup, you use wild rice, it's a minesota staple.all wild rice
I tired this, but ended up using a purple rice mix instead and my soup turned purple. Smh
Oh no!!!
i was thinking about using purple rice lol. i have used purple rice in soup, but i precooked it before i added to the soup. soup stayed the right color!
No sage,oregano or thyme, little basil
Rice ‘blend?’ Nope. ALL wild rice, please.
sure you can do that
Stop saying centimeters you're nor European
Any Chef uses a whole chicken. Chicken breast's are no flavor