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- 1 cup wild rice, thoroughly rinsed - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups low-sodium chicken broth (or vegetable broth) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup heavy cream (or coconut milk) - Salt and black pepper, to taste - Fresh parsley, finely chopped, for garnish - Large pot - Cutting board and knife - Measuring cups and spoons - Spoon or spatula for stirring Wild rice is the star of this dish. It adds a nice, nutty flavor and a chewy texture. I love to rinse it well before using. This helps remove any grit. It also helps the rice cook evenly. Olive oil is best for sautéing the veggies. It gives a rich taste to the soup. When I heat the oil, I wait until it shimmers. This means it’s ready for the onion. I use a medium onion for its sweetness. Garlic, carrots, and celery add depth. I chop them small, so they cook well. Chicken breasts bring protein and heartiness. Cutting them into bite-sized pieces helps them cook evenly. For the broth, I like low-sodium options. This way, I can control the salt better. Thyme and rosemary give a nice aroma. I add them for warmth and a hint of earthiness. Heavy cream makes the soup rich and silky. If you want a lighter option, coconut milk works too. Finally, I season with salt and black pepper. Topping with fresh parsley adds color and taste. You can find the full recipe for this creamy wild rice chicken soup at the beginning of the article. - Warm olive oil in a large pot. - Sauté diced onion until translucent. - Add garlic, carrots, and celery, and cook until softened. To start, heat the olive oil over medium heat. You want it to shimmer, not smoke. Once the oil is ready, add the diced onion. Stir until it becomes soft and clear. This should take about 3 to 4 minutes. Next, toss in the minced garlic. After that, add the diced carrots and celery. Cook these for about 5 minutes, stirring often. This helps build great flavor. - Introduce diced chicken to the pot. - Stir until chicken is no longer pink. Now it’s time for the chicken. Add the diced chicken breasts directly into the pot. Stir it often. You want to cook the chicken until it turns white and firm, which usually takes about 5 to 7 minutes. Make sure there are no pink spots left. This step is key for a safe and tasty soup. - Add wild rice and chicken broth. - Incorporate thyme and rosemary, and bring to a boil. - Cover and reduce heat to simmer for 45 minutes. Once the chicken is ready, add in the wild rice. Pour in the chicken broth next. The broth adds depth and richness. Sprinkle in the dried thyme and rosemary. These herbs give the soup a wonderful aroma. Increase the heat to bring everything to a boil. After it reaches a boil, cover the pot and turn the heat down low. Let it simmer for 45 minutes. This allows the rice to cook fully and absorbs all the flavors. - Stir in heavy cream (or coconut milk). - Season with salt and pepper, and simmer for an additional 5-10 minutes. After the rice is tender, it’s time to add the cream. You can use heavy cream for a rich taste or coconut milk for a lighter option. Stir it in well. Next, season the soup with salt and black pepper to your liking. Let it simmer for another 5 to 10 minutes. This helps the soup thicken and blend the flavors beautifully. For the full recipe, check the details above. To make your soup shine, I suggest using low-sodium broth. This way, you control the saltiness. Fresh herbs also boost flavor. Try using thyme and rosemary for the best taste. If you want a richer soup, adjust the amount of cream. More cream gives a thicker texture. You can also simmer the soup longer. This helps it thicken naturally as the rice absorbs liquid. For a lovely look, serve the soup in deep bowls. Garnish each bowl with fresh parsley. It adds color and freshness. Pair your soup with crusty bread or warm rolls for a complete meal. This adds a nice crunch and warmth. {{image_4}} You can make this soup fit your needs. For a dairy-free option, use coconut milk instead of cream. This keeps it creamy while being light. If you're vegetarian, swap the chicken broth for vegetable broth. This still gives you a hearty flavor without meat. Don't have chicken? You can use cooked turkey or ham instead. They both add great taste. For more veggies, consider adding mushrooms or spinach. These not only boost nutrition but also add color and texture. Want to add a twist? Incorporate lemon juice for a zesty kick. It brightens the soup's flavor and adds freshness. If you like a bit of heat, add crushed red pepper. This gives the soup a nice hint of spice, making each bowl exciting. For the Full Recipe, check the section above. You can keep this soup in the fridge. Use an airtight container for best results. It stays fresh for up to 3 days. Always let the soup cool down before putting it in the fridge. This step helps prevent extra moisture, keeping the soup tasty. If you want to save some for later, freezing is a great choice. Portion out the soup in small containers. This way, you can heat just what you need. Make sure to label each container with the date. When you're ready to eat, thaw the soup in the fridge overnight. This keeps the texture smooth. To reheat, place the soup on the stove over low heat. Stir it gently as it warms up. If the soup seems thick, add a splash of broth. This will help loosen it up. You want it warm and creamy, just like when you first made it. For the full recipe, check out the Creamy Wild Rice Chicken Soup section. You can prepare this soup in advance. Cook it up to the point where you add the cream. Then, store it in the fridge. When you are ready to serve, simply add the cream and heat it through. Yes, you can switch to brown rice. Just remember that brown rice takes longer to cook. You will need to add more time to ensure it is tender. This soup pairs well with many sides. Crusty bread is a great option. A fresh salad or simple sandwiches also work nicely. You should store any leftover soup in an airtight container. It can last in the fridge for up to 3 days. Make sure to let it cool before putting it away. Yes, it can be gluten-free. Just use gluten-free broth and check all your other ingredients. Enjoy this dish worry-free! This soup combines rich flavors and hearty ingredients. You start with sautéed vegetables, then add chicken and wild rice. The cooking process creates a warming dish perfect for any season. Remember to use fresh herbs for the best taste. You can store leftovers easily, making this soup a great option for busy days. Experiment with substitutes to suit your tastes. Enjoy this creamy wild rice chicken soup as a comforting meal any time!

Creamy Wild Rice Chicken Soup

Warm up with a delicious bowl of creamy wild rice chicken soup that’s perfect for any chilly day. This hearty recipe combines tender chicken, wild rice, and fresh veggies in a rich, creamy broth, making it comfort food at its best. It's easy to prepare and full of flavor! Click through to discover the full recipe and enjoy this delightful dish tonight. Your taste buds will thank you!
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Ingredients
  

1 cup wild rice, thoroughly rinsed

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

6 cups low-sodium chicken broth (or vegetable broth for a lighter option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup heavy cream (or coconut milk for a lightened variation)

Salt and black pepper, to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes until it becomes translucent and softened.

    Introduce the minced garlic, diced carrots, and diced celery to the pot. Continue to sauté the mixture for another 5 minutes, allowing the vegetables to soften further and release their flavors.

      Add the diced chicken breasts to the pot. Cook, stirring occasionally, until the chicken pieces are no longer pink, which should take about 5-7 minutes.

        Incorporate the wild rice into the pot, then pour in the chicken broth. Add the dried thyme and rosemary. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the wild rice is tender and cooked through.

          Once the rice is cooked, stir in the heavy cream (or coconut milk) and allow the soup to simmer for an additional 5-10 minutes, helping it to thicken slightly and meld all the flavors together.

            Season the soup to your liking with salt and freshly cracked black pepper.

              Serve the soup hot, garnished with a generous sprinkle of freshly chopped parsley on top for a burst of color and freshness.

                - Prep Time: 15 minutes

                  - Total Time: 1 hour

                    - Servings: 6

                      - Presentation Tips: Ladle the soup into deep bowls, and add an extra sprig of parsley on top for a vibrant presentation. Accompany it with crusty bread or warm rolls for dipping.