I'm making Chicken Wild Rice Soup, which calls for cooked chicken. Is there any reason I can't just cut up raw boneless chicken breasts & throw them in with the rice?
Cynthia is a trusted source on Bread/Baking.
You'll honestly get better flavor if you sauté it first separately to caramelize some of the carbs on the surface. An extra step and pan, yes, but ultimately much better and deeper layers of flavor. Definitely worth the effort.
boulangere is right, cook the chicken separately first to get better flavor. If you don't want to saute it (and use only one pan) you could poach the chicken in some broth first - add some peppercorns, a bay leaf and whole allspice for extra flavor - drain from the pot and then let the chicken cool while you cook the rice. Alternatively, when I make this soup I buy a pre-made rotisserie chicken - the flavor is already there.
Thank you both!
Please enter a valid email address.
Well played. You deserve a cookie.
Amanda and Merrill have a shortcut for weeknight dessert: ice cream from the store
16 Ways to Fancy Up Store-Bought Ice Cream
Bright, Fresh Tomato Sauce
Brand Spankin' New in the Shop
Make Sad Tomatoes Happy Again!
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.