Hello, fellow food lovers! Winter’s chill always has me craving something warm, comforting, and utterly delicious. And what fits the bill better than a hearty bowl of Chicken Wild Rice Soup? This isn’t just any soup recipe; it’s a bowl of pure comfort, packed with flavor and wholesome goodness. I’m so excited to share my version with you, because trust me, once you try it, you’ll make it again and again!
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Serving Size: 6-8 servings
Why You’ll Absolutely Love This Soup
- It’s a Flavor Bomb: The combination of tender chicken, nutty wild rice, aromatic vegetables, and a creamy broth is simply irresistible.
- Comfort in a Bowl: This soup is like a warm hug on a cold day. It’s hearty, filling, and incredibly satisfying.
- Relatively Healthy: Packed with protein, fiber, and essential nutrients, it’s a guilt-free indulgence.
- Customizable: You can easily adapt this recipe to your liking, adding different veggies or spices.
- Meal-Prep Friendly: It tastes even better the next day, making it perfect for meal prepping.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 2 tablespoons chopped fresh parsley, for garnish
Let’s Get Cooking: Step-by-Step Instructions
- Cook the Chicken: You can use different methods here. I like to either poach the chicken breasts in water until cooked through (about 15-20 minutes) or use leftover cooked chicken. Once cooked, shred or dice the chicken into bite-sized pieces.
- Sauté the Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Aromatics: Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant.
- Create a Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes. This will help thicken the soup.
- Pour in the Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add Rice and Chicken: Add the rinsed wild rice and shredded or diced chicken to the pot.
- Simmer Away: Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 40-45 minutes, or until the wild rice is tender and has burst open.
- Make it Creamy: Stir in the heavy cream (or half-and-half) and season with salt and black pepper to taste. Heat through, but don’t boil.
- Serve with Love: Garnish with fresh parsley and serve hot.
Serving Suggestions
- Bread on the Side: A crusty loaf of bread or some warm dinner rolls are perfect for soaking up all that delicious broth.
- Side Salad: A simple green salad adds a refreshing contrast to the richness of the soup.
- Grilled Cheese: For an extra comforting meal, pair it with a classic grilled cheese sandwich.
Tips for Customization
- Veggies Galore: Feel free to add other vegetables like mushrooms, corn, peas, or spinach.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick.
- Smoked Paprika: A dash of smoked paprika can add a smoky depth of flavor.
- Go Wild with Mushrooms: Adding sautéed wild mushrooms like shiitake or oyster mushrooms takes the soup to another level.
- Make it Vegetarian: Swap the chicken for white beans or tofu for a vegetarian option. Use vegetable broth instead of chicken broth.
Nutritional Information (Approximate, per serving)
- Calories: 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 20-25g
- Fiber: 3-5g
Note: Nutritional information may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
- Can I use brown rice instead of wild rice?
- While you can, wild rice adds a unique nutty flavor and texture that’s hard to replicate. Brown rice will change the overall taste and may require a longer cooking time.
- Can I freeze this soup?
- Yes, but the texture of the wild rice and cream might change slightly. Let the soup cool completely before freezing in airtight containers.
- How long does it last in the fridge?
- It will keep for 3-4 days in the refrigerator.
- I don’t have heavy cream. What can I use?
- Half-and-half or milk can be used, but the soup won’t be as creamy. You can also use a dairy-free alternative like coconut cream or cashew cream.
- Do I need to rinse the wild rice?
- Yes, rinsing wild rice removes any debris and excess starch, which helps prevent the soup from becoming too thick or gummy.
