Introduction
Chicken & Wild Rice Soup is the perfect dish for cozy nights or when you’re craving something warm and hearty. This creamy, flavorful soup combines tender chicken, earthy wild rice, and a medley of vegetables for a comforting meal. Whether served as a starter or a main course, this dish is sure to satisfy. Let’s dive into the recipe to bring this comfort food to life.
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
6 cups chicken broth
1 cup cooked wild rice
2 cups cooked, shredded chicken
1 cup milk (or heavy cream for a richer soup)
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic, thyme, and rosemary, cooking for another minute until fragrant.
Thicken the Base: Sprinkle the flour over the sautéed vegetables and stir well, letting it cook for 1-2 minutes to eliminate the raw flour taste.
Build the Soup: Gradually add chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce to a simmer.
Add Protein and Grains: Stir in the cooked wild rice and shredded chicken. Let the soup simmer for 10 minutes to meld the flavors.
Make It Creamy: Add milk or cream to the soup and heat gently without boiling. Adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!
Serving and Storage Tips
Serving: Pair the soup with crusty bread or a light side salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat on the stovetop, adding a splash of broth or milk to maintain consistency.
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