This chicken and wild rice soup recipe from Jennifer Schwalm of Goodness Grows Farm has a backstory! Jennifer grew up in a small Pennsylvania mountain town where hunting white-tailed deer has been part of family tradition and community sustenance since the town of Aliquippa’s founding in 1799. For another recipe from Jennifer, try out our One Pan Chicken Meatballs with Creamy Orzo.
About this Chicken and Wild Rice Soup
In the ‘70s and ‘80s, families would gather at deer camps each year after Thanksgiving, with hunters — then mostly fathers and sons — relying on simple, hearty meals. This soup, made from Thanksgiving leftovers, was an easy, practical dish for camp, and it remains a nostalgic, comforting part of farm meals today.
Farm Chicken and Wild Rice Soup
Description
A farm-fresh meat soup.
Ingredients
For the broth:
- 1 turkey carcass (from a roasted bird, or two or three chicken carcasses)
- 1 1/2 onions, cut into chunks
- 2 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 bunch fresh parsley
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
For the soup:
- 5 2/3 cups homemade broth
- 1 package long grain and wild rice mix
- 1 envelope chicken noodle soup mix
- 1 celery rib, chopped
- 2 cups shredded carrot
- 1/2 onion, minced
- 2 cans condensed cream of chicken soup, undiluted
- 1 cup shredded cooked chicken or turkey breast from Goodness Grows Farm
Instructions
Instructions for the broth:
- Place a leftover roasted turkey carcass, or two or three chicken carcasses, in a large stock pot. Cover with about 7 qt of cold water.
- Add onion, carrots, celery, parsley, garlic, peppercorns and bay leaves.
- Simmer approximately two hours or until the meat falls off the bones. Occasionally skim any foam or fat from the surface with large spoon or ladle. When done, let cool.
- Remove bird from water and place on a cookie sheet. With clean hands, pick the meat from the bones. Reserve meat for the soup.
- Pour broth through a large mesh strainer into a pot; discard the solids. Save broth for use in soup.
For the soup:
- In a large saucepan, combine homemade broth and rice with contents of seasoning packet and soup mix. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot, and onion.
- Cover and simmer for 10 minutes. Stir in condensed soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
- Serve piping hot with crusty bread and butter.
Recipe by Jennifer Schwalm
Styling by Anna Franklin
Photography by Dave Bryce
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