Description
A cozy and heartwarming Chicken and Wild Rice Soup, perfect for chilly days, blending tender chicken with nutty wild rice and aromatic herbs.
Ingredients
Scale
- 1 lb Boneless, skinless chicken thighs or breasts
- 1 cup Wild rice
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 Onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 2 tsp Fresh thyme
- 2 Bay leaves
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Heavy cream (optional)
- Salt and pepper to taste
Instructions
- In a large pot, heat a bit of oil over medium heat. Add the onions, carrots, and celery, stirring occasionally until the vegetables soften (around 5 minutes).
- Add minced garlic to the pot. Cook for another minute until fragrant.
- Toss in the chicken pieces and cook until they are just browned, about 5-7 minutes.
- Stir in the wild rice, followed by the chicken broth, thyme, and bay leaves. Bring to a boil.
- Reduce the heat and let it simmer for about 30 minutes, or until the rice is cooked and the chicken is tender.
- Remove the chicken, shred it, and then return it to the pot. Add cream if desired, adjust seasoning with salt and pepper, and let it simmer for an additional 5 minutes.
- Just before serving, sprinkle freshly chopped parsley for a vibrant finish.
Notes
Add a handful of spinach or kale for added nutrition. Substitute wild rice with quinoa or brown rice for a nutritious twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: soup, chicken, wild rice, comfort food, autumn recipes