Looking for a comforting meal that warms the soul? This chicken and wild rice soup is the perfect remedy for chilly days. Packed with tender chicken, nutty wild rice, and a medley of vegetables, it’s both hearty and healthy. This recipe is simple enough for weeknight dinners yet delicious enough to impress guests. Dive into this delightful bowl of goodness that’s sure to become a family favorite!
Ingredients
– 1 cup wild rice
– 1 lb boneless chicken breast
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon thyme
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving contains approximately 320 calories, 25g protein, 30g carbohydrates, 10g fat, and 4g fiber. These values are based on a serving size of 1 bowl (about 1.5 cups).
Step-by-Step Cooking Process
1. Rinse the wild rice under cold water and drain.
2. Heat olive oil in a large pot over medium heat.
3. Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
4. Add the chicken breast and cook until browned on all sides.
5. Stir in the wild rice, chicken broth, and water.
6. Season with thyme, garlic powder, salt, and pepper.
7. Bring to a boil, then reduce heat and cover the pot.
8. Simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove the chicken, shred it, and return it to the pot.
10. Adjust seasoning to taste and garnish with fresh parsley.
Alternative Ingredients
You can substitute wild rice with brown rice or quinoa for a different texture. If you prefer, use leftover rotisserie chicken instead of raw chicken breast to save time.
Serving and Pairings
This soup pairs beautifully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich.
Storage and Reheating
To store, let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
Cooking Mistakes
– Don’t skip rinsing the wild rice; it removes excess starch.
– Avoid overcooking the chicken to keep it tender.
– Don’t forget to taste and adjust seasoning before serving.
– Ensure to simmer gently; boiling can make the rice mushy.
– Use low-sodium broth to control salt levels.
Helpful Tips
– For added creaminess, stir in a splash of heavy cream before serving.
– Add mushrooms or spinach for extra nutrition and flavor.
– Use fresh herbs for a brighter taste.
– Make it in a slow cooker for convenience.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken; just ensure it cooks thoroughly before shredding. Add a few extra minutes to the cooking time if needed.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as your chicken broth is gluten-free. Check labels to be sure!
What can I do with leftovers?
Leftover soup can be stored in the fridge and reheated for lunch or dinner. It also makes a great filling for a baked potato.
Can I add cream to the soup?
Absolutely! Adding cream will give the soup a richer, velvety texture. Stir in a little at the end of cooking.
How do I thicken the soup?
To thicken the soup, you can mix a tablespoon of cornstarch with water and stir it in while simmering, or simply blend a portion of the soup.
Conclusion
This chicken and wild rice soup recipe brings together simplicity and flavor in a delightful dish. Perfect for family dinners or meal prep, it’s sure to become a staple in your kitchen. Enjoy the warmth and comfort in every bowl!
Chicken And Wild Rice Soup
Ingredients
- 1 cup wild rice
- 1 lb boneless chicken breast
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the wild rice under cold water and drain.
- Heat olive oil in a large pot over medium heat.
- Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
- Add the chicken breast and cook until browned on all sides.
- Stir in the wild rice, chicken broth, and water.
- Season with thyme, garlic powder, salt, and pepper.
- Bring to a boil, then reduce heat and cover the pot.
- Simmer for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Adjust seasoning to taste and garnish with fresh parsley.
