Wild rice is known as manoomin in Anishinaabemowin; despite its English name, it is a grain from an aquatic grass, not botanical rice. This home version adapts a published chicken-and-wild-rice soup by Germaine Catchpole, an Anishinaabekwe from Lac Seul First Nation in Treaty 3 territory. Her article notes that families and communities prepare wild rice in their own ways. This is one contemporary recipe, not a universal Anishinaabe formula.
Wild rice is known as manoomin in Anishinaabemowin; despite its English name, it is a grain from an aquatic grass, not botanical rice. This home version adapts a published chicken-and-wild-rice soup by Germaine Catchpole, an Anishinaabekwe from Lac Seul First Nation in Treaty 3 territory. Her article notes that families and communities prepare wild rice in their own ways. This is one contemporary recipe, not a universal Anishinaabe formula.
Step 1Rinse the wild rice in a fine-mesh colander and drain well. Dice the carrots, celery and onion; finely chop the garlic.
Step 2Pat the chicken dry and keep it separate from the prepared vegetables and ready-to-eat foods. Measure the broth, salt and pepper.
Step 3Heat the olive oil in a heavy 8 L soup pot over medium heat.
Step 4Add the carrots, celery and onion. Cook, stirring, for about 5 minutes until they begin to soften without browning deeply.
Step 5Stir in the garlic and cook for 30 to 60 seconds, just until fragrant.
Step 6Add the vegetable broth, rinsed wild rice, chicken breasts, sage, rosemary and thyme. Bring to a boil, then reduce to a gentle simmer and partly cover the pot.
Step 7Simmer for about 35 to 45 minutes, stirring occasionally. After 25 minutes, check each chicken breast in its thickest part with a digital thermometer; remove it as soon as it reaches 74°C. Continue simmering the rice until tender but still slightly chewy. The time varies with how the rice was processed.
Step 8Remove the herb stems. When the chicken is safely cooked, shred it with two forks into bite-size pieces.
Step 9Return the shredded chicken to the pot. Stir in the measured salt and pepper and simmer gently for 2 minutes. Taste and adjust only with a measured amount if needed.
Step 10Ladle into eight bowls and serve hot. If the rice thickens the soup while it stands, add a little hot water or vegetable broth when reheating.
Use whole wild rice rather than a quick-cooking packet or a blend with other grains. The colour and cooking time vary with the grain’s processing; follow the package guidance if it differs, while checking for a tender centre and a slight chew. Do not assume that a fast-cooking blend will absorb the same amount of broth.
The published version uses vegetable broth with chicken breast. This measured adaptation keeps that pairing and fresh sage, rosemary and thyme. Choose a low-sodium broth so the measured salt stays useful; product labels vary. If using a salted broth, season cautiously and check the label before adding the full salt amount.
Refrigerate leftovers in shallow containers within 2 hours at 4°C or colder. Eat within 2–3 days or freeze. Wild rice continues to absorb broth as the soup stands, so stir in a splash of water or vegetable broth when reheating if needed. Reheat while stirring to 74°C throughout and bring the soup to a full rolling boil.
This recipe contains celery. Check the vegetable-broth label for any additional declared allergens or cross-contact statements. Keep raw chicken and its utensils separate from ready-to-eat food; wash hands, utensils and surfaces after handling it. Cook each chicken breast to at least 74°C, measured in the thickest part with a clean digital thermometer. Refrigerate leftovers within 2 hours at 4°C or colder, use within 2–3 days or freeze, and reheat to 74°C throughout. Stir while reheating and bring the soup to a full rolling boil.
Whole wild rice gives this soup its chewy texture and can take longer to soften than quick-cooking blends. If you use a blend, follow its package instructions and add it at the stage that matches its cooking time; the amount of broth and total time may change.
