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To make One-Pot Creamy Chicken and Wild Rice Soup, gather these items: - 1 tablespoon olive oil - 1 pound boneless, skinless chicken thighs, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 cup wild rice, rinsed - 6 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon black pepper - 1 cup heavy cream (or coconut milk for a dairy-free option) - Salt to taste - Fresh parsley, chopped (for garnish) You can make this soup fit your needs. Here are some ideas: - Use coconut milk instead of heavy cream for a dairy-free version. - Swap chicken thighs for turkey or tofu for different protein options. - If you are gluten-free, check your broth to ensure it’s gluten-free. - Use vegetable broth for a vegetarian soup. To cook this soup, you will need: - A large pot for cooking - A sharp knife for chopping - A cutting board for safe prep - Measuring cups and spoons for accuracy - A stirring spoon to mix ingredients - A serving bowl for enjoying your soup To start, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 pound boneless, skinless chicken thighs, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 cup wild rice, rinsed - 6 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon black pepper - 1 cup heavy cream (or coconut milk for a dairy-free option) - Salt to taste - Fresh parsley, chopped (for garnish) Next, prepare your chicken by dicing it into small pieces. Chop the onion, garlic, carrots, and celery. Rinse the wild rice in cool water. This helps remove dust and extra starch. Heat the olive oil in a large pot over medium heat. Once hot, add the diced chicken. Cook the chicken until it turns golden brown on all sides, which takes about 5 to 7 minutes. After browning, take the chicken out of the pot and set it aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté these vegetables until they soften, about 5 minutes. Now, stir in the rinsed wild rice, the cooked chicken, and the chicken broth. Add the dried thyme, dried rosemary, and black pepper. Bring this mix to a boil. Once boiling, lower the heat to a simmer and cover the pot. Let it cook for 35 to 40 minutes. This lets the rice become tender and allows the chicken to cook fully. When the rice is tender, slowly stir in the heavy cream or coconut milk. Cook for an additional 5 minutes to warm everything through. Taste your soup and add salt as needed. After cooking, remove the pot from heat. Let it sit for a few minutes. To serve, ladle the soup into bowls. Garnish with fresh parsley and a drizzle of cream on top. This adds a nice touch to your dish! Enjoy your creamy chicken and wild rice soup. To get a creamy texture, use heavy cream or coconut milk. This adds a rich flavor. Stir the cream in slowly at the end. This keeps it smooth. You can also blend a small part of the soup. This thickens the soup without lumps. For a fun twist, add a bit of grated cheese. It melts well and adds depth. Taste is key in soup. Start with the herbs: thyme and rosemary work well. Add salt slowly. Each broth varies in saltiness. If you want more flavor, add fresh parsley at the end. A squeeze of lemon juice can brighten the soup. It cuts through the creaminess and adds zest. Feel free to add more pepper for a kick. Watch out for overcooking the rice. It should be tender, not mushy. Don’t skip browning the chicken. This builds flavor. If you add the cream too early, it may curdle. Always wait until the rice is done. Lastly, be careful with salt. Taste as you go. Adjusting flavors is easier than fixing mistakes. {{image_2}} You can easily make this soup dairy-free by using coconut milk. Just swap the heavy cream for one cup of full-fat coconut milk. This change keeps the soup creamy and adds a hint of sweetness. The coconut flavor blends well with the herbs and chicken. To boost nutrition, feel free to add vegetables. Try bell peppers, spinach, or peas. These veggies add color and flavor. Simply chop them up and add them with the onions. They will cook down nicely and add more vitamins to your meal. If you want a change in protein, use turkey or tofu. Diced turkey works great if you have leftovers. For a plant-based option, use firm tofu. Just press it to remove water, then cube it. Add it when you add the broth for a tasty twist. To store your leftover soup, let it cool first. Transfer it to an airtight container. You can keep it in the fridge for up to four days. Label the container with the date. This way, you won't forget how long it's been there. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top. The soup can last up to three months in the freezer. When you are ready to eat it, simply thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat over medium until warm, stirring often. If using the microwave, place the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring between each one. This helps it heat evenly. Always check the temperature before serving. Enjoy your warm, creamy soup again! Yes, you can use brown rice. However, brown rice cooks differently than wild rice. It takes longer to cook, about 45-50 minutes. Adjust your cooking time if you choose brown rice. The flavor will change, too. Brown rice has a nuttier taste. Wild rice adds a unique, earthy flavor to the soup. This soup lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools down before placing it in the fridge. This helps keep it fresh and tasty. Before serving, check for any signs of spoilage. Yes, you can make this soup ahead of time. Cooking it a day in advance can enhance the flavors. Just store it in the fridge until you are ready to eat. When reheating, do it slowly over low heat. Add a splash of broth or cream if it thickens too much. Enjoy your soup! In this article, we explored creating a creamy chicken and wild rice soup. We covered the full ingredient list, helpful substitutions, and the tools you need. I provided step-by-step instructions to guide you through preparation and cooking. Plus, I shared tips for the best texture and flavor adjustments. Don't forget about fun variations like dairy-free options or added veggies! Storing leftovers is easy with my tips. Remember, you can always adjust the recipe to fit your needs. Enjoy your cooking adventure with this delicious soup!

One-Pot Creamy Chicken and Wild Rice Soup

Warm up with this delicious One-Pot Creamy Chicken and Wild Rice Soup that will quickly become your go-to comfort meal! Bursting with flavors from tender chicken, fresh veggies, and wild rice, this creamy delight is easy to prepare and perfect for any weeknight dinner. Follow our simple recipe and enjoy a cozy bowl of goodness in just one hour. Click to explore how to make this hearty soup today!
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Ingredients
  

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, diced

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup wild rice, rinsed

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

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

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.

    Remove the chicken from the pot and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.

      Stir in the wild rice, cooked chicken, chicken broth, thyme, rosemary, and black pepper. Bring the mixture to a boil.

        Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the chicken is cooked through.

          Once the rice is cooked, slowly stir in the heavy cream (or coconut milk) and cook for an additional 5 minutes to heat through. Adjust salt to taste.

            Remove from heat and let sit for a few minutes before serving.

              Prep Time, Total Time, Servings | 10 mins | 1 hour | 6 servings

                - Presentation Tips: Serve in bowls, garnished with fresh parsley and a drizzle of cream on top for visual appeal.