Chicken And Wild Rice Soup

Warm up with a bowl of Chicken and Wild Rice Soup, a comforting and nourishing dish perfect for any season.

This hearty soup combines tender, golden-brown chicken with a medley of aromatic vegetables and earthy wild rice, all simmered in a rich, creamy broth. Infused with a blend of herbs and spices, and finished with a touch of Parmesan and fresh parsley, each spoonful offers a delightful balance of flavors.

Whether you’re looking for a cozy meal to enjoy on a chilly day or a satisfying dish to share with family and friends, this Chicken and Wild Rice Soup is sure to become a beloved staple in your kitchen.

Why You’ll Love This Recipe:

Comforting and Hearty: The rich, creamy broth paired with tender chunks of chicken and wild rice creates a comforting dish that warms the soul, making it perfect for cozy nights or when you need a comforting meal.

Flavorful and Aromatic: The blend of garlic, thyme, and parsley infuses the soup with a delightful aroma and depth of flavor, while the Parmesan cheese adds a savory richness that enhances every bite.

Nutrient-Rich Ingredients: Packed with nutritious vegetables like carrots, celery, and mushrooms, this soup is not only delicious but also offers a healthy dose of essential vitamins and minerals.

Versatile and Adaptable: This recipe can be easily customized to suit individual tastes or dietary preferences. Add more vegetables, substitute chicken thighs with chicken breasts, or adjust the level of creaminess to make it your own.

Easy to Prepare: With straightforward steps and simple ingredients, this soup is accessible to cooks of all skill levels, ensuring a satisfying meal without the fuss.

Key Ingredients:

Chicken Thighs: Boneless, skinless chicken thighs are used for their tender and juicy texture, providing a flavorful base for the soup. When cooked until golden brown, they add a rich depth to the dish.

Wild Rice: Known for its nutty flavor and chewy texture, wild rice complements the creamy broth and adds a hearty element to the soup. It also absorbs the flavors of the broth, enhancing its taste.

Aromatic Vegetables: A classic combination of diced carrots, celery, and yellow onion forms the aromatic foundation of the soup. These vegetables contribute sweetness and depth, while mushrooms add an earthy note.

Cream and Parmesan Cheese: The addition of heavy cream and grated Parmesan cheese creates a rich and velvety broth, adding a luxurious quality to the soup. The cheese also imparts a savory, umami flavor.

Herbs and Spices: Garlic powder, dried thyme, dried parsley, and fresh chopped parsley infuse the soup with aromatic and herbal notes, elevating its overall flavor profile.

Chicken And Wild Rice Soup

Ingredients

1 lb boneless, skinless chicken thighs(455 g)

1 tablespoon garlic powder

1 tablespoon dried thyme

1 tablespoon dried parsley

kosher salt, to taste

pepper, to taste

1 tablespoon olive oil

2 tablespoons unsalted butter

1 cup diced carrots(120 g)

1 cup diced celery(225 g)

1 cup chopped yellow onion(150 g)

½ lb mushroom(225 g), sliced

2 cloves garlic, minced

¾ cup uncooked wild rice(150 g)

8 cups chicken broth(2 L), divided

1 cup grated parmesan cheese, plus more for garnish

1 cup heavy cream(240 g)

½ cup sour cream(115 g)

¼ cup finely chopped fresh parsley(10 g)

Instructions:

1. Season the Chicken:

In a spacious bowl, combine the chicken thighs with garlic powder, dried thyme, dried parsley, salt, pepper, and olive oil.

Mix thoroughly to ensure the chicken is evenly coated with the seasoning.

2. Cook the Chicken:

Heat a Dutch oven over medium-high heat.

Cook the seasoned chicken thighs until they achieve a golden brown color, approximately 5 minutes on each side.

Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes.

Using two forks, shred the chicken into small pieces.

3. Sauté the Vegetables:

In the same pot, melt the butter and add the diced carrots, celery, chopped onion, sliced mushrooms, and minced garlic.

Season with salt and pepper.

Stir the mixture and cook over medium heat until the vegetables become tender, which should take about 5-10 minutes.

Remove the vegetables from the pot and set them aside.

4. Cook the Wild Rice:

Add the uncooked wild rice and 3½ cups of chicken broth to the pot.

Bring the mixture to a boil, then lower the heat to a gentle simmer.

Cover the pot and let it cook for 45 minutes, or until the rice is tender and fully cooked.

White Clam Sauce / Broth

Tortellini Con Panna

Pork Tenderloin

5. Combine Ingredients:

Once the rice is done, stir in the grated Parmesan cheese, sautéed vegetables, heavy cream, and the remaining 4½ cups of chicken broth.

Bring the soup back to a boil.

Stir in the sour cream, freshly chopped parsley, and shredded chicken.

6. Serve:

Ladle the soup into bowls and garnish with additional Parmesan cheese if desired.

Serve warm and enjoy the comforting flavors of this hearty soup.

Notes:

Chicken Selection: While this recipe uses boneless, skinless chicken thighs for their flavor and tenderness, you can substitute them with chicken breasts if preferred. Keep in mind that thighs tend to remain juicier and more flavorful.

Wild Rice Cooking: Ensure that the wild rice is cooked until tender, as it can take longer than regular white rice. If you’re short on time, consider using a quick-cooking wild rice blend, but adjust the cooking time accordingly.

Vegetable Customization: Feel free to add or substitute vegetables based on your preferences. For example, adding spinach or kale can increase the nutritional value, while red bell peppers can add a touch of sweetness and color.

Creaminess Adjustment: The amount of heavy cream can be adjusted to suit your taste. For a lighter version, consider using half-and-half or milk, though this may slightly alter the texture and richness.

Herb Variations: Fresh herbs like rosemary or thyme can be used in place of or in addition to dried herbs for a more vibrant flavor. Adjust the amount based on your taste preference.

Serving Suggestions: This soup is delicious on its own or paired with a crusty bread or side salad. It’s best enjoyed warm and can be stored in the refrigerator for a few days, making it a great option for meal prep.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time.

Simply shred or chop the cooked chicken and add it to the soup when incorporating the cooked vegetables, cream, and broth.

This will allow the chicken to absorb the flavors of the soup without overcooking.

Is there a vegetarian version of this soup?

Absolutely! To make a vegetarian version, substitute the chicken with a protein-rich alternative like chickpeas or tofu.

Use vegetable broth instead of chicken broth, and consider adding more vegetables or a plant-based protein to maintain the soup’s richness and depth.

How can I make this soup gluten-free?

This recipe is naturally gluten-free if you ensure that the chicken broth and all other ingredients are certified gluten-free.

Always check labels to confirm there are no hidden sources of gluten in your ingredients.

Can I freeze this soup for later use?

Yes, this soup freezes well.

Allow it to cool completely before transferring it to airtight containers or freezer bags.

For best results, freeze the soup without the cream and sour cream, as dairy can sometimes separate when reheated.

Add dairy when reheating the soup for a fresher taste and texture.

What can I do if the soup is too thick or too thin?

If the soup is too thick, you can thin it out by gradually adding more chicken broth or water until you reach your desired consistency.

If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid, or mix a small amount of cornstarch with cold water and stir it into the soup to thicken it.

What is the best way to ensure the chicken is tender?

To ensure tender chicken, avoid overcooking it during the initial browning stage.

Cook the chicken just until it is golden brown on each side, then let it rest before shredding.

By doing this, you maintain the juiciness of the chicken, which will further tenderize as it simmers in the soup later.

How do I prevent the rice from becoming mushy?

To keep the wild rice from becoming mushy, follow the cooking time carefully and avoid overcooking.

If you are using a wild rice blend with a shorter cooking time, adjust the timing accordingly.

Also, consider cooking the rice separately and adding it to the soup just before serving for better control over its texture.

Can I use other types of rice in this recipe?

Yes, you can substitute wild rice with other types of rice, such as brown rice or a wild rice blend.

Keep in mind that cooking times will vary depending on the type of rice used.

Adjust the simmering time as needed to ensure the rice is cooked to your desired texture.

How can I enhance the flavor of the soup?

To enhance the flavor, consider adding a splash of white wine or a squeeze of lemon juice for brightness.

You can also experiment with additional herbs and spices, such as bay leaves or rosemary, to add complexity.

Tasting and adjusting the seasoning with salt and pepper is crucial for balancing flavors.

What is the best way to reheat leftovers?

To reheat leftovers, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent sticking.

If the soup has thickened in the refrigerator, you may need to add a bit of chicken broth or water to return it to your desired consistency.

Reheat only until it’s warmed through to maintain the quality of the ingredients.