Saturday, October 6, 2012

Marge's Chicken Wild Rice Soup Recipe From Grand Casino, Minnesota




This is hands down, the best chicken wild rice soup ever. My parents first tried this recipe at the Grand Casino Mille Lacs restaurant, and some time after that, the recipe was released to the public by Grand Casino. I just loved every time my Dad made this soup. The flavors are perfect and the broth has such a unique taste.

My Dad wasn't sure where his recipe was, so I searched Google and what seemed like hours later, I finally stumbled across this recipe on a post here. After all that searching, I found out both my brother and sister have a copy, and I could've easily gotten it from them. Oh well, this recipe is well worth the search. It's that good. You need to try it for yourself! 

Serve this soup with some freshly baked bread and you have yourself the perfect fall or winter lunch! Enjoy!!


Marge's Chicken Wild Rice Soup (print recipe)

What you need:
1 cup wild rice, cooked according to package directions
1/4 cup butter 
1/2 cup onion, diced
1/2 cup carrots, shredded
2 cups celery, sliced
1/4 teaspoon kitchen bouquet
1 1/2 teaspoons nature seasoning
1/4 teaspoon poultry seasoning
1/2 teaspoon white pepper
1- 8 ounce package sliced white mushrooms
1 1/4 cups flour
6 cups cold water
5 1/2 teaspoon chicken base or 5 chicken bouillon cubes (you can also use chicken broth instead of water and base)
3 cups cooked chicken breast, diced
2 1/4 cups heavy whipping cream

Directions:
In a soup pot, saute onion, carrots, celery and seasonings in butter until tender. Add mushrooms within the last 5 minutes of cooking and saute with veggies. Slowly add flour, and stir into veggie mixture until combined. About 1 minute. Add cold water and chicken base, and stir until mixture has no lumps. Add chicken and rice and heat until temperature reaches 180 degrees on a kitchen thermometer. Add whipping cream and bring temp back up to 180 degrees. (If you do not have a thermometer, just simmer the soup until heated through)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog...


23 comments:

  1. I make this all the time but use half and half instead of whipping cream. Anything to cut the calories down.

    ReplyDelete
    Replies
    1. That is a great idea! I can't even imagine the calorie count in this soup. Thank goodness we only make it about once a year! :)

      Delete
  2. This looks amazing! Perfect for a chilly day like today. Thanks for sharing. I'm your newest GFC follower. Would love for you to stop by Posed Perfection for a visit and a follow back. Have a great day!
    Blessings,
    Nici

    ReplyDelete
  3. We are such big soup eaters at StoneGable... and this soup looks fabulous! Creamy and full of nice big pieces of chicken and celery! YUMMY!
    Please stop by StoneGable and share your wonderful soup at ON THE MENU MONDAY going on now!

    ReplyDelete
    Replies
    1. Thank so much for the invite!! We are big soup eaters too!

      Delete
  4. Yum! Looks like a hearty soup. Perfect for this time of year.

    ReplyDelete
  5. This looks so comforting and good! We love soups this time of year, but I've never tried a homemade chicken and rice!! There's nothing like having that simmering away with some fresh bread at suppertime in the fall! Love your recipes here. :)
    Blessings,
    Leslie

    ReplyDelete
  6. Sounds perfect, Sheena! Thanks for sharing at Foodie Friends Friday! Cindy Cindy's Recipes and Writings

    ReplyDelete
  7. One of my favorites! It looks so comforting. Thanks for linking to the Weekend Potluck Sheena. Have a terrific weekend!

    ReplyDelete
  8. This looks like a perfect Soup for fall, very healthy and full of flavor. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  9. Looks and sounds fabulous! Thanks so much for linking up at Weekend Potluck.

    ReplyDelete
  10. I'm from MN I will have to make this one, it looks great & will warm you up in the winter Im sure! Thanks for sharing.

    ReplyDelete
    Replies
    1. Your welcome!! This is a great soup to help warm up! Glad you stopped by!

      Delete
  11. My grandma gave me a recipe for this soup a while ago. I'm not sure if I've ever had it - although I'm sure with growing up in Minn that I probably did.

    Thanks for linking this one up to Tasty Thursday too :)

    ReplyDelete
  12. Truckdriving friends told me about Minn. wild rice soup! This sounds so good! will try this as surprise for them. Not familiar with nature seasoning. What would be the equivalent here in upstate New York? Or a place that I could order? Thanks for help and great recipes!

    ReplyDelete
    Replies
    1. Thanks so much for stopping by! This is the best wild rice soup I've ever had and it would be a great surprise for them. Here is a recipe for Nature's Seasoning: http://www.justapinch.com/recipes/sauce-spread/marinade/homemade-natures-seasoning-mix.html or you can find it on Amazon, but they are only available in large quantities there.

      Delete
    2. I was just telling my son today that about 15 years ago we used to drive almost 2 hours to go to the casino for the wild rice soup. So as any youth would do he googled for milacs casino wild rice soup. Needless to say I was more than a little excited to see this recipe posted. I can almost taste the picture! We will know very soon if it is as good as I remember.

      Delete
    3. I was just telling my son today that about 15 years ago we used to drive almost 2 hours to go to the casino for the wild rice soup. So as any youth would do he googled for milacs casino wild rice soup. Needless to say I was more than a little excited to see this recipe posted. I can almost taste the picture! We will know very soon if it is as good as I remember.

      Delete
    4. We used to drive that far too! Love this soup! So glad you stopped by and enjoy! :)

      Delete
  13. I would like to omit the mushrooms. Do I need to decrease the flour?

    ReplyDelete
    Replies
    1. Hi Nick- I would use the same amount of flour. Only decrease, if you are decreasing the amount of liquid. Thanks for stopping by!

      Delete

Comments make my day! Thanks so much for stopping by!

I try to respond to comments via email, or as a reply on this post!