Recipe: Chicken & Wild Rice Soup
When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of chicken and wild rice soup. This wholesome dish is a perfect blend of tender chicken, nutty wild rice, and aromatic vegetables, simmered to perfection in a savory broth. It’s not just a meal; it’s a warm hug in a bowl. Let’s dive into this easy-to-follow recipe that’s sure to become a family favorite!
Ingredients:
- 1 lb (about 2 cups) boneless, skinless chicken breasts or thighs, diced
- 1 cup wild rice, rinsed and drained
- 4 cups chicken broth (low sodium is best)
- 2 cups water
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half (optional, for a creamier texture)
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
Method:
Step 1: Cook the Wild Rice
- In a medium-sized pot, bring 2 cups of water and 1 cup of wild rice to a boil.
- Reduce the heat, cover, and let it simmer for 40-45 minutes, or until the rice is tender. Once done, fluff it with a fork and set it aside.
Step 2: Prepare the Chicken and Vegetables
- While the rice is cooking, heat 2 tablespoons of olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the diced chicken, season with a little salt and pepper, and cook until lightly browned and no longer pink in the center. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
- Add the minced garlic and cook for an additional minute, stirring constantly.
Step 3: Simmer the Soup
- Pour in the chicken broth and bring the mixture to a boil.
- Add the cooked chicken, thyme, rosemary, and bay leaf. Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- Stir in the cooked wild rice and continue to simmer for another 10 minutes. If you prefer a creamier soup, stir in the heavy cream or half-and-half at this stage and heat through.
Step 4: Taste and Adjust
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaf and discard.
Step 5: Serve and Enjoy!
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread for a complete meal.
Tips and Variations:
- Slow Cooker Option: Sauté the chicken and vegetables as directed, then transfer everything (except the cream) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream just before serving.
- Extra Hearty: Add in some diced potatoes or a can of drained and rinsed cannellini beans for extra heartiness.
This chicken and wild rice soup is more than just a recipe; it’s an invitation to gather around the table, enjoy the comfort of home-cooked goodness, and share moments with loved ones. Whether you’re making it for a cozy family dinner or as a dish to impress guests, this soup is sure to warm both hearts and bellies. Happy cooking!
