Wild rice and smoked chicken soup from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • stockholm28 on December 18, 2022

    I made this with leftover roast chicken rather than smoked chicken. I didn’t love it the day it was made, but it was significantly better the next day when the flavors were more mellow. It makes a lot (I got at least 12 servings), but it freezes and reheats well.

  • billcranecos on May 28, 2020

    My local grocery store has smoked chicken, and this turned out quite nice. The soup was brothy/creamy with a nice balance of wild rice flavors against the smoked chicken.

  • twoyolks on November 09, 2015

    This is a rather thin soup. The flavor is fine and the wild rice goes well with the smoked chicken.

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