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Creamy Chicken And Wild Rice Soup Recipe

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Healthy creamy chicken and wild rice soup Family Food on the Table
Healthy creamy chicken and wild rice soup Family Food on the Table from www.familyfoodonthetable.com

Description

This creamy chicken and wild rice soup recipe is a warm and comforting dish that is perfect for chilly days. The soup is made with tender chunks of chicken, nutty wild rice, and a creamy broth that is seasoned with herbs and spices. This recipe is easy to make and can be prepared in under an hour.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes chopping the vegetables, cooking the rice, and preparing the chicken.

Cook Time

The cook time for this recipe is approximately 45 minutes. This includes simmering the soup until the chicken is cooked through and the flavors have melded together.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups chicken broth
  • 1 cup wild rice, cooked
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion, celery, and carrots and sauté until they are soft and translucent, about 5-7 minutes.
  3. Add the garlic, thyme, and rosemary and sauté for an additional 1-2 minutes, until fragrant.
  4. Pour in the chicken broth and bring the soup to a boil.
  5. Reduce the heat to low and add the cooked wild rice and shredded chicken.
  6. Simmer the soup for 20-25 minutes, until the chicken is cooked through and the flavors have melded together.
  7. Stir in the heavy cream and let the soup simmer for an additional 5-10 minutes, until it has thickened slightly.
  8. Season the soup with salt and pepper, to taste.
  9. Serve hot and enjoy!

Notes

  • If you don't have cooked chicken on hand, you can use uncooked chicken breasts or thighs. Simply add them to the pot with the vegetables and broth and let them cook for 20-25 minutes, until they are cooked through. Then, remove the chicken from the pot, shred it, and add it back to the soup.
  • If you want to make this recipe vegetarian, you can use vegetable broth and omit the chicken. You can also add extra vegetables, such as mushrooms or bell peppers, to make up for the lack of protein.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 388
  • Protein: 23g
  • Fat: 23g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

  • Make sure to cook the rice separately before adding it to the soup. This will ensure that it cooks evenly and doesn't become mushy.
  • If you want a thicker soup, you can add a slurry of cornstarch and water to the pot and let it simmer for an additional 5-10 minutes.
  • For a creamier soup, you can add more heavy cream or use half-and-half instead.
  • This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave before serving.

Enjoy this delicious and comforting soup on a chilly day!


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