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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I had chicken and wild rice soup. It was a blustery autumn day, the kind where the wind howls and the leaves swirl like tiny dancers. My grandmother, bless her heart, had a pot simmering on the stove, filling her kitchen with an aroma that promised warmth and comfort. One spoonful, and I was hooked. It wasn't just the taste; it was the feeling—a sense of home, of being cared for, that only a good bowl of soup can provide. What is more comforting then soup on a cold day?
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Over the years, I've tinkered with her recipe, adding my own little twists here and there. One thing I've learned is that patience is key. Letting the flavors meld together slowly is what transforms a simple soup into something truly special. Using quality ingredients also makes a huge difference. Don't skimp on the broth, and definitely don't use that powdered stuff! Trust me; you'll taste the difference. Like when you think of your favorite childhood meal, doesn't it make you feel at home just thinking about it?
This soup is incredibly versatile, too. I often add different vegetables depending on what I have on hand – carrots, celery, even a handful of spinach thrown in at the end works wonders. And if you're feeling adventurous, try a splash of sherry or white wine while it simmers. It adds a depth of flavor that's simply divine. I once tried a new rice blend and totally messed up the recipe, but I learned from my mistake and will never do that again!
Required Equipments
- Large Pot
- Dutch Oven
- Mixing Bowl
- Whisk
- Ladle
Chicken and Wild Rice Soup: A Bowlful of Comfort: Frequently Asked Questions
Chicken and Wild Rice Soup: A Bowlful of Comfort
This creamy Chicken and Wild Rice Soup is the perfect cozy meal. Packed with tender chicken, chewy wild rice, and a rich, comforting broth, it's a hug in a bowl that will warm you from the inside out.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 70 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Chicken: If using a whole chicken, place it in a large pot and cover it with 8 cups of water. Add 1 tsp salt, 1/2 tsp pepper, 1 chopped onion, and 2 cloves minced garlic. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through. If using pre-cooked chicken, skip to the next step. Let the chicken cool slightly, then shred the meat, discarding the skin and bones. Reserve about 4 cups of the broth, if available.
- Sauté the Vegetables: In a large dutch oven or heavy pot, melt 2 tablespoons of butter or olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Don't let them brown too much! We're aiming for tender, not burnt.
- Add Aromatics: Stir in 2 cloves minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and a pinch of red pepper flakes (if you like a little heat). Cook for another minute, until fragrant. This step is crucial for building flavor. I always close my eyes and take a deep breath at this point – the aroma is just heavenly.
- Cook the Wild Rice: Add 1 cup wild rice (rinsed) to the pot. Pour in 6 cups of chicken broth and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has split open. Keep an eye on the liquid level and add more broth or water if needed. Nobody wants crunchy rice!
- Thicken the Soup: In a separate bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup of cold milk or cream until smooth. This is your slurry. Slowly pour the slurry into the soup, stirring constantly, to prevent lumps. Bring the soup back to a simmer and cook for about 5-7 minutes, or until it has thickened to your liking.
- Add Chicken and Cream: Stir in the shredded chicken and 1 cup of heavy cream (or half-and-half for a lighter option). Season with salt and pepper to taste. Heat through gently, but don't let it boil, or the cream might curdle. Nobody wants curdled soup!
- Final Touches: Stir in 1/4 cup chopped fresh parsley (or chives) for a burst of freshness. Taste and adjust seasonings as needed. Maybe a squeeze of lemon juice? It's up to you!
- Serve and Enjoy: Ladle the soup into bowls and garnish with extra parsley or a swirl of cream. Serve warm with crusty bread or crackers for dipping. Ahh, perfection! I love to add some hot sauce on top for an extra kick.
📝 Notes
- For a richer flavor, use bone-in chicken thighs instead of a whole chicken.
- Add a splash of sherry or white wine while simmering for extra depth.
- Adjust the amount of cream to your liking for desired thickness and richness.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 4 g
Calcium: 80 mg
