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The Best Chicken And Wild Rice Soup Recipe

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Chicken Wild Rice Soup Slow Cooker or Instant Pot Recipe
Chicken Wild Rice Soup Slow Cooker or Instant Pot Recipe from www.wellplated.com

Description

This chicken and wild rice soup recipe is a comforting and satisfying meal that is perfect for any day of the week. It is loaded with tender chunks of chicken, delicious wild rice, and an array of vegetables and spices that will warm you up from the inside out. The creamy and hearty broth is perfect for those chilly winter nights or when you need a pick-me-up after a long day. This recipe is easy to make and can be customized to your liking, making it a staple in any home cook's repertoire.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into chunks
  • 1 cup uncooked wild rice
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, celery, and carrots, and sauté until the vegetables are soft and fragrant, about 5 minutes.
  2. Add the garlic and sauté for another minute.
  3. Add the chicken to the pot and cook until browned on all sides, about 5 minutes.
  4. Add the wild rice, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes, or until the rice is tender and the chicken is cooked through.
  5. Stir in the heavy cream and simmer for an additional 10 minutes, or until the soup has thickened slightly.
  6. Taste the soup and adjust the seasoning as needed.
  7. Serve hot with crusty bread or crackers.

Notes

  • This soup can be made ahead of time and stored in the fridge or freezer for later use. Simply reheat on the stove or in the microwave and enjoy!
  • Feel free to add any additional vegetables or spices to this recipe to suit your taste.
  • If you don't have wild rice on hand, you can substitute it with brown rice, quinoa, or any other grain of your choice.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 400
  • Protein: 27g
  • Fat: 16g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 900mg

Recipe Tips

  • Use boneless, skinless chicken thighs instead of chicken breasts for a more tender and flavorful soup.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup during the last 10 minutes of cooking.
  • For a dairy-free version of this soup, substitute the heavy cream with coconut milk or cashew cream.
  • Leftover soup can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
  • Make a big batch of this soup and freeze it in individual portions for a quick and easy meal on busy weeknights.

Enjoy the comforting and delicious flavors of this chicken and wild rice soup recipe. It's the perfect dish for any occasion and is sure to become a family favorite in no time!


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