Wild Rice and Chicken Wings Soup

by Hoohla
Wild Rice and Chicken Wings Soup

Wild Rice and Chicken Wings Soup come to us from Ojibwe cuisine. This soup is pretty popular in Minnesota and Canada.

Wild Rice and Chicken Wings Soup consisted of traditional ingredients like wild rice. It is actually the kernel from an aquatic wild grass. This product remains an integral part of the Ojibway diet. It is the official state grain of Minnesota.

Cooks have long combined available fresh foods with wild rice to serve a hearty soup to their families. The use of chicken wings is a recent adaptation. You can add other chicken parts if you want.

For this recipe, you need 2 cups of cooked wild rice. Take 2/3 cup wild rice, 3 cups water and 1/2 teaspoon salt.

Wash rice several times in hot water to remove all particles. Place all ingredients in a 2-quart saucepan. Bring to a boil, cover, reduce heat, and simmer until rice is tender.

Hand-parched rice, which is dark green in color, cooks tender in a very short time so check after 12 minutes.

The darker, brown-colored rice has usually been parched mechanically and more moisture has been removed. It should be done in about 40 minutes.


Wild Rice and Chicken Wings Soup

Wild Rice and Chicken Wings Soup

For a thicker soup, add another cup of cooked wild rice. Other garden vegetables can be used. Dumplings are often added to this soup.

  • Prep Time: 5 minutes
  • Cook Time: 85 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Cuisine: American


  • 2 1/2 pounds chicken wings
  • 3 quarts water
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 cup onions (chopped )
  • 1 cup celery (chopped )
  • 1 cup carrots (chopped )
  • 2 cups wild rice (cooked )
  • parsley (to taste )
  • salt and pepper


  1. Wash wings and pat dry. Place in a 6-8-quart kettle and add water and salt. Bring to a boil and cook for 5 minutes.
  2. Remove from heat and skim off any scum that has appeared on the surface. Cover pan and simmer 1 hour.
  3. Remove from heat and take out chicken wings. Set aside.
  4. Heat vegetable oil in a heavy frying pan over moderate heat. Saute onions, celery, and carrots for 10 minutes, stirring occasionally.
  5. Skim fat from top of chicken broth. Stir in onions, celery, carrots, and parsley. Taste and adjust seasonings.
  6. Remove chicken meat from bones. Return meat pieces to the kettle. Add cooked wild rice. (Bones and skin can be cooked further in water for a chicken broth).
  7. Cover kettle and simmer ingredients for 20 minutes or until vegetables are cooked but still crisp.

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