Chicken and Wild Rice Soup

Summary

Craving some comfort food? Dive into this bowl of Chicken and Wild Rice Soup, your next favorite dish! Packed with delicious flavors and ingredients, it’s more than just a soup – it’s an experience. Read on and whip up this delightful dish in your kitchen!

Ingredients

• Chicken breast, boneless and skinless: 1 lb (450 grams)
• Wild rice: 1 cup (190 grams)
• Chicken broth: 4 cups (950 ml)
• Carrots, diced: 2 medium (100 grams)
• Celery, diced: 2 stalks (100 grams)
• Onion, chopped: 1 medium (150 grams)
• Olive oil: 2 tbsp (30 ml)
• Garlic cloves, minced: 3
• Salt: 1 tsp (5 grams)
• Black pepper: 1/2 tsp (2.5 grams)
• Fresh thyme: 1 tsp (1 gram)
• Fresh rosemary, chopped: 1 tsp (1 gram)
• Bay leaves: 2

Time

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 1 hour

Serves: 4

Nutritional Facts (Per Serving)

• Calories: 340
• Protein: 28 grams
• Carbohydrates: 35 grams
• Dietary Fiber: 3 grams
• Sugars: 3 grams
• Fat: 8 grams
• Cholesterol: 70 mg
• Sodium: 680 mg

How to Make Chicken and Wild Rice Soup

1. Start by heating the olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the onions become translucent.
3. Introduce the minced garlic and sauté for another 2 minutes. Be sure not to let the garlic burn.
4. Add the chicken breast to the pot. Season it with salt, black pepper, thyme, and rosemary. Cook until the chicken is browned slightly.
5. Pour the chicken broth into the pot. Add the wild rice and bay leaves.
6. Bring the mixture to a boil. Once boiling, reduce heat, cover, and let it simmer. This will be for about 30 minutes or until the wild rice is tender.
7. Once the wild rice is cooked through, remove the chicken from the soup. Shred it using two forks and then return it to the pot. This ensures the Chicken and Wild Rice Soup has the perfect texture!
8. Discard the bay leaves, give the soup a good stir and let it simmer for an additional 10 minutes. Adjust seasoning if necessary.

Tips for the Perfect Chicken and Wild Rice Soup

1. Opt for organic chicken broth for a richer flavor.
2. If you’d like a creamy texture, consider adding a touch of coconut milk or cream.
3. Always remove bay leaves before serving; they’re for flavoring only and aren’t pleasant to chew on.
4. If your soup is too thick, you can add a little more broth or water to achieve your desired consistency.
5. Store leftovers in an airtight container in the fridge for up to 3 days.

Serving Suggestions

• This Chicken and Wild Rice Soup pairs beautifully with a crusty whole-grain bread. Tear into the bread and dip it into the soup for a delightful experience!
• Add a side salad to balance out your meal and introduce some fresh, crunchy elements.
• Consider topping your soup with some fresh parsley or chives for added color and flavor.
• For those who like a little heat, a sprinkle of red chili flakes can elevate the flavors even more.

FAQ

Frequently Asked Questions about Chicken and Wild Rice Soup

1. What type of chicken is best for this soup?
   While the recipe calls for boneless, skinless chicken breasts, you can use chicken thighs if you prefer a richer, more robust flavor. Just be sure to adjust the cooking time as needed.
2. Can I use dried herbs instead of fresh ones?
   Yes, you can substitute dried herbs for fresh ones. As a rule of thumb, use 1/3 the amount of dried herbs as you would fresh since dried herbs are more concentrated.
3. How do I know when the wild rice is fully cooked?
   Wild rice should be tender to the bite but retain a slight crunch. It will also split open and reveal its white, inner grain when fully cooked.
4. Can this soup be made vegetarian or vegan?
   Absolutely! Swap out the chicken for a plant-based protein like tofu or tempeh and use vegetable broth instead of chicken broth. If going for a creamy texture, opt for coconut milk or a vegan cream alternative.
5. How can I store leftover soup, and can it be frozen?
   You can store leftovers in an airtight container in the fridge for up to 3 days. If you wish to freeze it, cool the soup completely before transferring to freezer-safe containers. It can be frozen for up to 2-3 months.
6. My soup is too runny. How can I thicken it?
   If your soup is too thin, you can create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly stir this into your simmering soup until it reaches your desired thickness.
7. Can I make this soup in a slow cooker or Instant Pot?
   Yes, this recipe can be adapted for both. For a slow cooker, add all ingredients (except the olive oil) and cook on low for 6-8 hours. For an Instant Pot, use the sauté mode for the initial steps, then pressure cook on high for 15 minutes.
8. What other vegetables can I add to this soup?
   You can easily customize this soup with veggies like mushrooms, bell peppers, peas, or spinach. Just be sure to adjust the cooking time based on your additions.
9. Can I use a different type of rice if I don’t have wild rice?
   Certainly! While wild rice gives a unique texture and flavor, you can substitute it with brown rice or long-grain white rice. Adjust the cooking time according to the rice variety.
10. Is there a gluten-free version of this soup?
    The recipe, as written, is already gluten-free. However, if adding any thickeners or other ingredients, be sure to check their labels for gluten content.

Final Thoughts

Now that you’ve mastered the art of making Chicken and Wild Rice Soup, you can enjoy this heartwarming dish any day of the week. Perfect for cold winter nights or when you’re in need of some culinary comfort. Remember, cooking is an adventure, and every dish is a new journey. So, relish every bite of your Chicken and Wild Rice Soup and keep exploring flavors with AH7!

Chicken and Wild Rice Soup

Craving some comfort food? Dive into this bowl of Chicken and Wild Rice Soup, your next favorite dish! Packed with delicious flavors and ingredients, it’s more than just a soup – it’s an experience. Read on and whip up this delightful dish in your kitchen!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

Chicken and Wild Rice Soup

Amount per Serving

Calories

340

% Daily Value*

Fat

 

8

g

12

%

Cholesterol

 

70

mg

23

%

Sodium

 

680

mg

30

%

Carbohydrates

 

35

g

12

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

28

g

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * Chicken breast boneless and skinless: 1 lb (450 grams)
• * Wild rice: 1 cup 190 grams
• * Chicken broth: 4 cups 950 ml
• * Carrots diced: 2 medium (100 grams)
• * Celery diced: 2 stalks (100 grams)
• * Onion chopped: 1 medium (150 grams)
• * Olive oil: 2 tbsp 30 ml
• * Garlic cloves minced: 3
• * Salt: 1 tsp 5 grams
• * Black pepper: 1/2 tsp 2.5 grams
• * Fresh thyme: 1 tsp 1 gram
• * Fresh rosemary chopped: 1 tsp (1 gram)
• * Bay leaves: 2

Instructions

• Start by heating the olive oil in a large pot over medium heat.
• Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the onions become translucent.
• Introduce the minced garlic and sauté for another 2 minutes. Be sure not to let the garlic burn.
• Add the chicken breast to the pot. Season it with salt, black pepper, thyme, and rosemary. Cook until the chicken is browned slightly.
• Pour the chicken broth into the pot. Add the wild rice and bay leaves.
• Bring the mixture to a boil. Once boiling, reduce heat, cover, and let it simmer. This will be for about 30 minutes or until the wild rice is tender.
• Once the wild rice is cooked through, remove the chicken from the soup. Shred it using two forks and then return it to the pot. This ensures the Chicken and Wild Rice Soup has the perfect texture!
• Discard the bay leaves, give the soup a good stir and let it simmer for an additional 10 minutes. Adjust seasoning if necessary.

Notes

1. Opt for organic chicken broth for a richer flavor.
2. If you’d like a creamy texture, consider adding a touch of coconut milk or cream.
3. Always remove bay leaves before serving; they’re for flavoring only and aren’t pleasant to chew on.
4. If your soup is too thick, you can add a little more broth or water to achieve your desired consistency.
5. Store leftovers in an airtight container in the fridge for up to 3 days.