Warm up with this delightful chicken and wild rice soup recipe that’s perfect for chilly days. Packed with tender chicken, nutty wild rice, and a medley of colorful vegetables, this soup is not only nutritious but also incredibly comforting. Whether you’re enjoying it on a cold night or serving it to family, this dish is sure to please everyone at the table.
Ingredients
– 1 cup wild rice
– 1 pound cooked chicken, shredded
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup frozen peas
– 1 tablespoon olive oil
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, with a cooking time of approximately 45 minutes.
Nutritional Value
Each serving (approximately 1.5 cups) contains about 300 calories, 25g protein, 40g carbohydrates, 6g fat, and 6g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Rinse the wild rice under cold water.
2. In a large pot, heat olive oil over medium heat.
3. Add the diced onion, carrots, and celery; sauté until softened.
4. Stir in the minced garlic and cook for another minute.
5. Pour in the chicken broth and bring to a boil.
6. Add the wild rice, thyme, salt, and pepper; reduce to a simmer.
7. Cook for about 30 minutes, or until the rice is tender.
8. Stir in the shredded chicken and frozen peas.
9. Simmer for an additional 5-10 minutes to heat through.
10. Taste and adjust seasoning if necessary.
Alternative Ingredients
You can substitute brown rice for wild rice if preferred, though the cooking time may vary. Additionally, feel free to use leftover rotisserie chicken for a quicker prep time.
Serving and Pairings
This soup pairs beautifully with a slice of crusty bread or a fresh garden salad. A sprinkle of fresh herbs like parsley or dill can enhance the flavors even more.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat until heated through. This soup can also be frozen for up to 3 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
– Avoid overcooking the wild rice to prevent it from becoming mushy.
– Don’t skip the sautéing step; it enhances the flavors.
– Ensure your chicken is cooked through before shredding.
– Use low-sodium broth if you’re watching your salt intake.
– Adjust the thickness by adding more broth if it becomes too thick.
Helpful Tips
– For added creaminess, stir in a splash of heavy cream before serving.
– Experiment with different vegetables based on your preferences.
– Make it spicy by adding red pepper flakes or hot sauce.
– Use fresh herbs for a brighter flavor profile.
FAQs
Can I use brown rice instead of wild rice?
Yes, brown rice can be used, but the cooking time will differ. Allow for an additional 10-15 minutes of cooking time.
How long will this soup last in the fridge?
The soup can last in the refrigerator for up to 3 days when stored properly in an airtight container.
Can I make this soup in the slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 4 hours.
Is this soup gluten-free?
Yes, this chicken and wild rice soup is gluten-free, provided all ingredients are checked for gluten content.
What can I serve with chicken and wild rice soup?
It pairs well with crusty bread, a fresh salad, or even a light sandwich for a complete meal.
Conclusion
This chicken and wild rice soup recipe is not only a delicious comfort food but also a healthy option packed with nutrients. Perfect for family gatherings or a cozy night in, it’s sure to become a favorite in your household. Enjoy the warmth and flavor with every spoonful!
Chicken And Wild Rice Soup
Ingredients
- 1 cup wild rice
- 1 pound cooked chicken shredded
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon olive oil
Instructions
- Rinse the wild rice under cold water.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery; sauté until softened.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the wild rice, thyme, salt, and pepper; reduce to a simmer.
- Cook for about 30 minutes, or until the rice is tender.
- Stir in the shredded chicken and frozen peas.
- Simmer for an additional 5-10 minutes to heat through.
- Taste and adjust seasoning if necessary.
