St. Marie’s Wild Chicken Soup – Large

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

$ 6.95

Categories: , Tags: , ,

Product Description

The St. Marie’s Wild Chicken soup has been a crowd pleaser from day one. It tastes like homemade chicken rice soup and is perfect for kids who are a bit pickier. Dress it up with fresh summer squash and garlic butter chicken or just throw it in a pot all by itself and have dinner on the table in less than an hour.

Ingredients:
White rice, wild rice, dehydrated celery and carrots, herbs and spices, *chicken base.
*New Chicken Base as of Jan 2015: Tapioca maltodextrin, salt, potato flour, onion, garlic, natural chicken broth, dried chicken, cane sugar, celery, curry, turmeric, black pepper.

St. Maries Nutritional Information

Large Soup Directions, For Small Soups Cut Measurements in Half

You will need:
1 Fresh chicken breast or 4.5 oz of canned chicken

Package Includes:
Rice Mixture
1 Spice Packet
1 Chicken Base Packet

Directions: In 4-quart saucepan add 8 cups water, the complete soup package and your choice of diced cooked chicken. Bring to a boil; reduce to simmer for 1 hour or until the wild rice is tender. Salt and pepper to taste.

Cooking Variations: Reduce water by 1 cup. Add 1 cup of cream, milk or evaporated milk for a creamier soup. You may also substitute pork in place of chicken. This soup is excellent with broccoli or add summer squash 10 minutes before the wild rice is tender.

Vegetarian: Prepare without meat; discard yellow chicken base packet. Use 15 oz vegetable broth and reduce water by 2 cups. Add any/all of your favorite vegetables.

Tidbits of History

Centuries ago, wild rice grew naturally in the soft, muddy bottoms of shallow lakes and rivers of Minnesota, Ontario and southern Manitoba. Sioux and Chippewa Indians depended on wild rice, or “Manomin” meaning good berry, to meet their vegetative dietary needs. Manomin’s value lay in the high protein content and indefinite storage capabilities. Often these qualities made the difference between life and death during the harsh winter months. During the fall, tribes would set up camps along the lakes and rivers in anticipation of the harvest. Many wars among the Indian tribes ensued over the wild rice stands.

The responsibility of harvesting wild rice fell upon the Indian women. Explorers reported observing the women moving through the water in birch-bark canoes while grasping wild rice stalks. Afterwards, the wild rice would be cured. By curing the wild rice, the Indians would be able to store the grain without the threat of it spoiling.

Three methods could be employed to cure wild rice. First, wild rice could be spread out on blankets or mats in the sun. Second, wild rice could be spread out on racks under a fire, which served as the source of curing heat. Last, wild rice could be poured into a large kettle, placed over a slow fire, and stirred constantly. Once the curing process was completed, the men would thresh the tough hulls. On average, one family produced five bushels of wild rice, each weighing 300 pounds.

In the 1600s, French fur traders and voyagers began commercializing wild rice, the seed of an annual aquatic grass. During the early 1900s, wild rice started drawing the attention of white settlers and businessmen. In the 1920s, the first large scale processing and packaging factory was developed in Minnesota. In the 1940s, the annual production of wild rice stood at 200,000 pounds. By 1973, the annual production rose to 1,500,000 pounds.

Minnesota boasts more acres of naturally occurring wild rice than any other state in the U. S. Wild rice grows in forty-five of the eighty four counties and is spread through all sections of the state.

St. Marie’s Wild Rice grows in the lush fields of Northern Idaho. At the turn of the 20th century, bird hunters brought the grain from Minnesota to the Pacific Northwest in hopes of increasing the bird population of the area. They believed the rice would turn prosper in the deltas of this area, and in turn nourish the local wild life.

When cooked, wild rice weighs four times more than when it is dry.

Even More Tidbits of History
Wild Rice has been called the “Caviar of Grains.” It is a sweet tasting nutty textured seed and is one of the most versatile, flavorful grains known to exist in the world today.

This ancient grain has been found in the ground dating back some 12,000 years. Wild rice is native to the North American continent and some parts of Asia. The world production of wild rice, commercially is about 23 million pounds.
White rice is one of the three leading crops in the world and has a variety of uses. People have used rice to make snacks, dessert, main courses, alcoholic beverages, etc.

Rice is high in carbohydrates and low in fats. For millions of people rice is ¾ of their total diet. Rice has fed more people over time than any other crop and dates back in the history books to 2500 BC.

1 review for St. Marie’s Wild Chicken Soup – Large

  1. Rated 5 out of 5

    (verified owner)

    Oh my! I bought a packet of this soup last month and finally made it last night. It was HEAVEN!!! It was so good I just ordered 3 more packets and can’t wait to receive them. I had purchased a Costco rotisserie chicken and picked the meat off. I used the carcass to make broth then used 8 cups of that broth in place of the water. After adding a few handfuls of the chicken, I added the contents of the packet and let it simmer until done. Right before serving, I added about 1/2 cup of half&half to make the soup creamy. It was, literally, the best soup I’ve ever had. I brought some for lunch today and it was even better re-heated. Now I can’t wait until lunch tomorrow!

Add a review