Joanna Gaines' Chicken and Wild Rice Soup
So I figured I would start this firstimpression series off with the highly known cookbook by Joanna Gaines, Magnolia Table. I’ve seen so many people buy it, but have yet to cook from it and I’ve been dying to know if it’s good or not. So I figured I’d do all the leg work for you all and try out 5 recipes then give you my overall first impression on the cookbook! So if you have any cookbooks you want me to review in the future, let me know on Instagram! (@daniellemsheppard) Let’s get started!
Step One: Whisk together the flour and 1 ¼ teaspoons of salt and 1 ¼ teaspoons of pepper in a large bowl. Add the cut up chicken and toss to coat the pieces evenly in the flour mixture. Remove the chicken from the flour and shake off any excess flour, and set aside in a separate bowl. Throw away all the remaining flour mixture.
Step Two: Heat the butter in a large soup pot over medium-high heat until the butter is melted and foamy. Add in the chopped celery, onion, and bay leaf. Sauté until the veggies are soft, about 5 minutes.
Add the celery to the onion to sauté
Step Three: Add the chopped mushrooms and sauté till they release their liquid and are browned, about 5 minutes. Add in the garlic and cook until fragrant for about 30 seconds.
Add the mushrooms, celery and onion to sauté
Step Four: Add the flour-covered chicken and cook while stirring occasionally for about 3 minutes until browned. It does not need to be cooked through.
Add the flour coated chicken into the pot to sear
Step Five: Add in the wine (if using) and cook until it is almost completely evaporated for about 1 minutes. Add the broth and bring to a simmer. Reduce the heat to a low simmer for about 10 minutes.
Cream and milk ingredients to make chicken and wild rice soup
Step 6: Add in the cooked rice, cream, and milk. Keep heat on simmer while stirring occasionally for about 20 minutes while the flavors come together (very important). Remove bay leaf and season with salt and pepper to taste.
Final Thoughts: Overall, I thought the recipe was good. It defiantly didn’t blow my mind in flavor, but it was good. However, it was a hardy meal that didn’t make me feel the best afterwards. But we also don’t usually eat meals with that much butter and heavy cream in it. I have another Chicken and Wild Rice Soup recipe I found on the internet and have made for years that is absolutely delicious and this Magnolia Table recipe just didn’t compare in flavor. Although it was good, I probably would not make it again.
DS FIRST IMPRESSION RATING: 6.5/10
DS Difficulty Rating: 2/5
Serves 6
Active Time : 15 Minutes
Total Time: 50 Minutes
Author: Joanna Gains
Cookbook:Magnolia Table
Ingredients:
3/4 CUP ALL-PURPOSE FLOUR
1 ¾ TEASPOONS KOSHER SALT
1 ¾ TEASPOONS FRESHLY GROUND BLACK PEPPER
2 ½ POUNDS BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO ½-INCH PIECES
4 TABLESPOONS (1/2 STICK) SALTED BUTTER
½ CUP DICED (1/4-INCH) WHITE ONION
½ CUP DICED CELERY
1 BAY LEAF (OPTIONAL)
8 OUNCES BABY BELLA MUSHROOMS, TRIMMED AND CUT INTO ½-INCH SLICES
2 GARLIC CLOVES, MINCED
¼ CUP DRY WHITE WINE (OPTIONAL)
ONE 32-OUNCE BOX CHICKEN BROTH OR 4 CUPS HOMEMADE CHICKEN BROTH
TWO 8.8 - OUNCE POUCHES LONG-GRAIN AND WILD RICE BLEND, PREFERABLY UNCLE BEN’S, COOKED ACCORDING TO THE PACKAGE DIRECTIONS
1 ½ CUPS MILK
½ CUP HEAVY CREAM
¼ CUP CHOPPED FRESH LEAF PARSLEY, FOR GARNISH (OPTIONAL)
Recipe Notes:
Recipe reprinted from Magnolia Table: Copyright © 2018 by Joanna Gaines. Published by HarperCollins Publishers.
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