CHICKEN AND WILD RICE SOUP

Instructions:

1. Cook the chicken: Start by heating a tablespoon of butter in a large pot or Dutch oven over medium heat. Add the chicken cubes (or shredded chicken) and season with salt and pepper. Cook the chicken for 5-7 minutes until browned and cooked through, then remove it from the pot and set it aside.
2. Sauté the vegetables: In the same pot, add the remaining tablespoon of butter. Toss in the chopped onion, carrots, and celery. Sauté the vegetables for about 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Add the rice and broth: Stir in the wild rice, dried thyme, rosemary, chicken broth, and water. Bring the mixture to a boil. Once it reaches a boil, reduce the heat, cover the pot, and let it simmer for about 40-45 minutes, or until the wild rice is tender and has absorbed most of the liquid. Stir occasionally to ensure the rice doesn’t stick to the bottom.
4. Thicken the soup: While the rice is cooking, make a roux (a simple thickening agent) in a small pan by melting 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 2 minutes, constantly whisking to avoid lumps. Slowly whisk in 1 cup of the broth from the soup to create a smooth paste. Once the wild rice is cooked, add this roux mixture into the soup to thicken it up. Stir well to combine.
5. Add the cream and chicken: Stir in the heavy cream for a creamy, velvety texture. Add the cooked chicken back into the soup and simmer for an additional 5-10 minutes, allowing the flavors to meld together. Season with additional salt and pepper to taste.
6. Serve and garnish: Once the soup is heated through and thickened, it’s ready to serve! Ladle it into bowls and garnish with fresh parsley or thyme for a pop of color and freshness.

Tips and Variations:

• Use rotisserie chicken: If you’re short on time, using pre-cooked rotisserie chicken can save you a step. Simply shred it and add it to the soup after the rice has finished cooking.
• Add more veggies: For extra nutrition and flavor, consider adding mushrooms, leeks, or spinach to the soup. Sauté them with the other vegetables in step 2 for even more depth.
• Gluten-free option: If you’re gluten-sensitive, swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
• Make it dairy-free: To make this soup dairy-free, substitute the heavy cream with coconut milk or a non-dairy alternative like oat milk. Use olive oil or dairy-free butter instead of regular butter.
• Store leftovers: Chicken and Wild Rice Soup stores well in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop, adding a splash of water or broth if the soup thickens too much.

Why You’ll Love This Soup:

Chicken and Wild Rice Soup is the perfect combination of heartiness and comfort. The wild rice adds a nutty, chewy texture that perfectly complements the creamy broth, tender chicken, and vegetables. It’s a well-balanced dish that provides warmth and satisfaction in every spoonful. Whether you serve it with a side of crusty bread or enjoy it on its own, this soup will quickly become a go-to recipe in your kitchen.

So next time you’re looking for something that’s easy to make, filling, and full of flavor, don’t forget about this Chicken and Wild Rice Soup. It’s the kind of dish that will have your family asking for seconds—and possibly even thirds!

Enjoy this cozy bowl of goodness!