Chicken and Wild Rice Soup

$- 1 lb boneless, skinless chicken thighs, cubed - 1 cup wild rice, rinsed - 6 cups chicken broth - 1 cup heavy cream or coconut cream - 1 medium onion, diced - 2 carrots, sliced - 2 celery stalks, sliced - 3 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 2 tablespoons olive oil When I create Chicken and Wild Rice Soup, I focus on fresh, quality ingredients. The chicken thighs add flavor, while wild rice gives a hearty texture. The broth is the base, bringing everything together. Heavy cream or coconut cream makes it rich and creamy. Next, I choose aromatic veggies. Onions, carrots, and celery add sweetness and depth. Garlic brings a wonderful aroma that fills the kitchen. Seasonings are key for that comforting taste. Thyme and rosemary add warmth. I always season with salt and pepper to bring out the flavors. Fresh parsley on top gives a nice pop of color and freshness. For the full recipe, follow along as I guide you through each step of this easy comfort meal. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 diced medium onion and sauté until it turns translucent. This usually takes about 5 minutes. - Next, add 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook them for about 4-5 minutes until they soften. - Add 1 lb of cubed boneless, skinless chicken thighs to the pot. Brown the chicken for about 5 minutes, making sure all sides cook well. - Stir in 1 cup of rinsed wild rice along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. - Pour in 6 cups of chicken broth and bring the mixture to a boil. - Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 45 minutes. This allows the rice to become tender and fluffy. - After simmering, stir in 1 cup of heavy cream or coconut cream for a dairy-free option. - Taste the soup and adjust the seasoning with more salt and pepper if needed. To ensure your chicken is tender, use boneless, skinless chicken thighs. They stay juicy and cook evenly. Brown them lightly in olive oil before adding other ingredients. This step adds great flavor. If you cook them too long, they can dry out. So, keep an eye on them. Wild rice needs special care. Rinse it well under cold water before cooking. This removes any dirt or debris. Add it to the pot with your broth and let it boil. Then, reduce the heat. Cover the pot and let it simmer for about 45 minutes. This method helps the rice become fluffy and tender. For extra flavor, try adding fresh herbs like thyme or parsley. These herbs brighten the soup. You can also add spices like paprika or cayenne for a little kick. If you want some crunch, consider adding chopped nuts or seeds. They add texture and nutrition. To boost nutrition, toss in some leafy greens like spinach or kale. They cook quickly and add color. You can also add peas or corn for sweetness. These additions make the soup more filling and fun. Serving is as important as cooking. Use a deep bowl to hold the soup. Garnish with a sprinkle of fresh parsley on top. This adds a pop of color. You can also drizzle a bit of cream for a touch of luxury. Pair your soup with some crusty bread or a simple salad. A fresh green salad complements the soup's warmth. This combo makes a satisfying meal. Enjoy each spoonful of this comforting dish that warms both body and soul. For more details, check the Full Recipe. {{image_2}} If you want to switch up the protein, turkey works great. You can use leftover turkey or rotisserie chicken. Both options save time and add fun flavors. For a vegetarian twist, try using mushrooms or jackfruit. These choices add texture and heartiness. Plus, they soak up the soup's flavors nicely. Don’t have wild rice? No problem! Brown rice or quinoa are good alternatives. They both cook well and provide a nice taste. You can also find packaged wild rice blends. These blends often combine different grains for added flavor and nutrition. You can decide how creamy you want your soup. If you prefer a lighter version, skip the cream. Use vegetable broth instead of chicken broth for a fresh taste. You can also add coconut milk for a creamy feel without dairy. This keeps it rich, yet light. To keep Chicken and Wild Rice Soup fresh, store it in an airtight container. You can refrigerate the soup for up to three days. For longer storage, freeze the soup in portions. Use freezer-safe bags or containers. When reheating, thaw in the fridge overnight. Gently heat on the stove or in the microwave until hot. Stir often to avoid hot spots. In the fridge, Chicken and Wild Rice Soup lasts about three days. If you freeze it, it can last for up to three months. Check for signs of spoilage, like a sour smell or off-color. If it smells bad or looks strange, throw it away. You can prepare the soup ahead of time for easy meals later. Make a big batch, then store it in the fridge or freezer. Portion the soup into serving sizes for quick meals. Just reheat when you’re ready to enjoy! For the best taste, freeze without the cream. Stir in cream after reheating for a rich texture. Check out the Full Recipe for all the details! The best wild rice for this soup is traditional wild rice. It is nutty and chewy. You can also use blends that mix wild rice with white or brown rice. These blends are often easier to find and cook faster. Just make sure to rinse the rice before cooking. This removes any dust and helps it cook evenly. Yes, you can use cooked chicken. If you do, cut it into bite-sized pieces. Reduce the cooking time to about 20 minutes. Add the chicken after the rice is tender. This keeps the chicken moist and tasty without overcooking it. Yes, this Chicken and Wild Rice Soup is gluten-free. Wild rice is a grain that does not contain gluten. The other ingredients, like chicken and vegetables, are also gluten-free. Always check labels on chicken broth, as some brands may add gluten. Yes, you can adapt this recipe for a slow cooker. Start by sautéing the onions and garlic on the stove. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream in the last 30 minutes for best results. To make this soup healthier, you can reduce the cream or use coconut cream. You can also add more vegetables like spinach or kale for extra nutrients. Use low-sodium chicken broth to cut back on salt. You can even add lentils for extra protein and fiber. In this blog post, we explored making delicious Chicken and Wild Rice Soup. We covered essential ingredients, cooking steps, tips for flavor, and various options to customize the recipe. You can use different proteins or grains based on what you have. I hope these ideas inspire you to create a warm, tasty soup. Enjoy every comforting spoonful, and don’t forget to share your creations!$

Chicken and Wild Rice Soup

Warm up with this comforting chicken and wild rice soup, perfect for chilly days! This hearty recipe combines tender chicken, wholesome wild rice, and fragrant herbs simmered to perfection, making it a family favorite. Easy to make and full of flavor, this soup is sure to nourish and satisfy.

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Ingredients

1 lb boneless, skinless chicken thighs, cubed

1 cup wild rice, rinsed

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 garlic cloves, minced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream or coconut cream for a dairy-free option

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).

Add the minced garlic, carrots, and celery. Cook for another 4-5 minutes, stirring occasionally until the vegetables start to soften.

Add the cubed chicken thighs to the pot and cook until they are lightly browned on all sides, about 5 minutes.

Stir in the rinsed wild rice, dried thyme, rosemary, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the wild rice is tender and has expanded.

Stir in the heavy cream (or coconut cream) and simmer for an additional 10 minutes to allow flavors to meld together.

Taste and adjust seasoning with more salt and pepper if needed.

Serve hot, garnished with fresh chopped parsley.

- Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6