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- 1 lb boneless, skinless chicken breasts - 1 cup wild rice - 4 cups chicken broth - 1 large onion - 2 carrots - 2 celery stalks - 3 cloves garlic - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup cream or coconut milk - Olive oil, salt, and pepper Making Creamy Chicken Wild Rice Soup is easy when you have the right ingredients. First, you need chicken. The boneless, skinless chicken breasts cook well and stay tender. Next, wild rice brings a nutty flavor and a great texture. Always use good-quality chicken broth. It adds depth to your soup. For the veggies, a large onion adds sweetness. The carrots and celery give a nice crunch. Minced garlic adds a punch of flavor. Herbs make this soup special. Dried thyme and rosemary bring warmth. The cream or coconut milk adds richness and creaminess. Season with olive oil, salt, and pepper to round it all out. These ingredients come together to create a warm, cozy dish. Grab these items, and you will be ready to cook! - First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. - Next, add 1 pound of diced chicken to the pot. Season it with salt and pepper. - Cook the chicken until it turns golden brown. This should take about 5-7 minutes. - Once browned, remove the chicken from the pot and set it aside. - In the same pot, add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. - Sauté these veggies for about 5-7 minutes until they start to soften. - Now, add 3 minced garlic cloves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. - Cook this mixture for another minute until it smells great. - Stir in 1 cup of rinsed wild rice and pour in 4 cups of chicken broth. - Bring the soup to a boil, then reduce the heat to low and let it simmer. - Allow it to cook for about 30 minutes, stirring every so often. - After 30 minutes, return the browned chicken to the pot. - Finally, stir in 1 cup of cream or coconut milk and simmer for another 10 minutes. - Taste the soup and add more salt and pepper if needed. To make your soup just right, pay close attention to the liquid. If it's too thick, add more chicken broth. If it's too thin, let it simmer a bit longer. This lets the wild rice soak up more liquid, adding to the creamy texture. Cooking time for wild rice is key. It usually takes about 30 minutes to become tender. Check it after 30 minutes. If it needs more time, give it a few extra minutes and stir often. You can switch up the herbs for a new twist. Try using dill instead of thyme or add a pinch of oregano. Each herb will change the flavor. For garnishes, consider adding crispy bacon or toasted nuts. Both add crunch and flavor. Fresh herbs like parsley or chives also brighten the dish. Serve your soup in deep bowls. Top with fresh parsley for a pop of color. This makes the soup look inviting and fresh. Pair it with crusty bread or a simple salad. This adds a nice touch and makes the meal more filling. You can also serve it with crackers for a fun crunch. {{image_2}} For those who want a dairy-free soup, coconut milk is a great choice. It adds a creamy texture without the dairy. Simply swap the cream for one cup of coconut milk in the recipe. If you want to thicken the soup without cream, use a mix of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in during the last few minutes of cooking. You can mix in other veggies to boost flavor and nutrition. Some tasty options include peas, corn, or spinach. They add color and texture to the soup. Consider using seasonal ingredients, like butternut squash in fall or fresh green beans in summer. This keeps your soup fresh and exciting. If you don’t have chicken, turkey works well too. Just use the same amount and cook it the same way. For a vegetarian option, try mushrooms. They add a rich, savory taste. Use about two cups of diced mushrooms instead of chicken for a hearty meal. To store your creamy chicken wild rice soup, let it cool first. Use airtight containers for best results. Place the soup in the fridge. It stays fresh for about 3 to 4 days. Always check for any off smells or changes in texture before eating. You can freeze this soup if you have leftovers. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. The soup will last for up to 3 months in the freezer. To thaw, move it to the fridge overnight. Reheat on the stove over low heat, stirring often. You can also use the microwave for quick reheating. Transform your leftover soup into new meals. You can add cooked pasta or rice to make it heartier. Mix in some fresh spinach for added nutrition. Another idea is to use it as a base for a casserole. Pour the soup over cooked chicken and veggies, then top with breadcrumbs. This way, you reduce waste and enjoy new flavors! Yes, you can make this soup in a slow cooker. Start by browning the chicken in a pan. Then, add it to your slow cooker with all other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to blend well. To thicken the soup without cream, use a few simple methods. You can blend a portion of the soup and stir it back in. Another option is to add more wild rice. It absorbs liquid and adds texture. You could also mix in a slurry of cornstarch and water. This will help thicken the soup quickly. Chicken wild rice soup pairs well with many side dishes. Here are some great options: - Crusty bread or rolls - Simple green salad with vinaigrette - Roasted vegetables for added flavor - Grilled cheese sandwiches for a classic combo These sides enhance the meal and make it more filling. This blog post covered how to make a delicious chicken wild rice soup. We discussed essential ingredients like chicken, wild rice, and aromatics. I provided steps for cooking, seasoning, and enhancing flavor. Plus, I shared tips for storage and variations. In cooking, feel free to experiment. Use different veggies or proteins. Enjoy making this warm, tasty soup for family or friends!

Creamy Chicken Wild Rice Soup One Pot

Warm up with this creamy chicken wild rice soup that’s perfect for cozy dinners! You’ll love the blend of tender chicken, hearty wild rice, and aromatic herbs in a rich broth. This recipe is easy to follow and sure to impress your family and friends. Ready in just one hour, it’s the ultimate comfort food. Click to discover the full recipe and get tips for presentation to make this dish even more delightful!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup wild rice, rinsed

4 cups chicken broth

1 cup cream or coconut milk

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

    Add the diced chicken to the pot, season with salt, and pepper, and cook until browned. Remove the chicken from the pot and set aside.

      In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.

        Stir in the minced garlic, dried thyme, and rosemary, and cook for an additional minute until fragrant.

          Add the rinsed wild rice to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

            After 30 minutes, return the browned chicken to the pot. Stir in the cream or coconut milk, and allow the soup to simmer for an additional 10 minutes until the rice is fully cooked.

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

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 6

                  - Presentation Tips: Serve the soup in deep bowls garnished with freshly chopped parsley for a pop of color. You can also pair it with crusty bread for a satisfying meal.