Warm and comforting, chicken and wild rice soup is a delightful dish that’s perfect for chilly days. This delicious soup combines tender chicken, earthy wild rice, and an array of vegetables, providing a nutritious and satisfying meal. With its rich flavors and creamy texture, this soup is sure to become a family favorite. Let’s dive into the recipe and discover how to create this wholesome dish at home!
Ingredients
– 1 cup wild rice
– 1 lb chicken breast, diced
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream
– 1 tsp thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 25g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 3g
This information is based on one serving.
Step-by-Step Cooking Process
1. Rinse the wild rice under cold water until the water runs clear.
2. In a large pot, heat some oil over medium heat.
3. Add the diced chicken and cook until browned.
4. Remove the chicken and set aside.
5. In the same pot, sauté the onion, carrots, and celery until softened.
6. Stir in the minced garlic and cook for another minute.
7. Return the chicken to the pot and add the wild rice.
8. Pour in the chicken broth and bring to a boil.
9. Reduce heat, cover, and simmer for about 40 minutes or until rice is tender.
10. Stir in the heavy cream, thyme, salt, and pepper. Simmer for an additional 5 minutes.
Alternative Ingredients
You can substitute wild rice with brown rice or quinoa for a quicker cooking time. If you prefer a lighter soup, use half-and-half instead of heavy cream. For added flavor, consider using smoked chicken or adding herbs like rosemary.
Serving and Pairings
This soup pairs beautifully with crusty bread or a fresh garden salad. You can also serve it with a sprinkle of fresh herbs on top for added freshness.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw in the fridge overnight, then warm on the stove over medium heat until heated through.
Cooking Mistakes
– Avoid overcooking the rice to prevent it from becoming mushy.
– Don’t skip sautéing the vegetables; this enhances their flavor.
– Use low-sodium broth to control the soup’s saltiness.
– Make sure to taste and adjust seasoning before serving.
– Allow the soup to cool completely before freezing to maintain texture.
Helpful Tips
– Use leftover rotisserie chicken for a quicker prep time.
– Add spinach or kale for extra nutrients.
– Make sure to rinse the wild rice well to remove excess starch.
– For a spicier kick, add a pinch of red pepper flakes.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure to cook it thoroughly and adjust cooking times as needed. It’s advisable to thaw the chicken first for even cooking.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as you use gluten-free broth. Always check labels for any added ingredients.
Can I add other vegetables to this soup?
Absolutely! Feel free to add vegetables like mushrooms, peas, or green beans for more flavor and nutrition.
Is this soup good for meal prep?
Yes, this soup stores well and can be made ahead of time for a quick meal throughout the week.
What herbs can I add for additional flavor?
Herbs like parsley, dill, or bay leaves can enhance the flavor profile of the soup. Add them during the simmering stage for best results.
Conclusion
Chicken and wild rice soup is not only easy to make but also a comforting dish that warms the soul. With its rich flavors and hearty ingredients, it’s perfect for family gatherings or a cozy night in. Enjoy this delicious recipe and make it your own!
Chicken And Wild Rice Soup
Ingredients
- 1 cup wild rice
- 1 lb chicken breast diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water until the water runs clear.
- In a large pot, heat some oil over medium heat.
- Add the diced chicken and cook until browned.
- Remove the chicken and set aside.
- In the same pot, sauté the onion, carrots, and celery until softened.
- Stir in the minced garlic and cook for another minute.
- Return the chicken to the pot and add the wild rice.
- Pour in the chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for about 40 minutes or until rice is tender.
- Stir in the heavy cream, thyme, salt, and pepper. Simmer for an additional 5 minutes.