Chicken Wild Rice Soup - Creamy, hearty, comforting
- 2 tbsp light olive oil or other flavorless oil
- 1 lb chicken breast (or thighs for more flavor)
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 cup baby bella mushrooms, chopped
- 1 tbsp fresh thyme leaves
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 2 cups milk
- 1 1/2 cups combination of long grain and wild rice, or just wild rice
- Chicken bouillon powder (included in the rice mixture if available)
Chicken Wild Rice Soup is a creamy and satisfying dish perfect for cold days or any time you crave a hearty, comfort-style meal. The soup features a blend of wild and brown rice, tender chunks of chicken, and a mix of vegetables like carrots, celery, and onions, all simmered in a rich, herbed broth. It's typically made creamy with the addition of milk or cream, and often flavored with garlic and a pinch of thyme. The result is a flavorful soup that is both nutritious and filling, making it an excellent choice for a cozy dinner or a nourishing lunch. Description by ChatGPT.
Welcome to a hearty and comforting recipe that is perfect for chilly days or anytime you crave a warm, homemade delight. Inspired by Laura Vitale from Laura in the Kitchen, this Creamy Chicken and Wild Rice Soup is packed with tender chicken, earthy mushrooms, and aromatic vegetables, all simmered in a creamy broth with wild rice. It's a filling one-pot meal that will surely satisfy your taste buds and warm your soul.
Ingredients:
- 2 tbsp light olive oil or other flavorless oil
- 1 lb chicken breast (or thighs for more flavor)
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 cup baby bella mushrooms, chopped
- 1 tbsp fresh thyme leaves
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 2 cups milk
- 1 1/2 cups combination of long grain and wild rice, or just wild rice
- Chicken bouillon powder (included in the rice mixture if available)
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Equipment: Large heavy-bottomed pot or Dutch oven
Servings: 8
Instructions:
1. In a large heavy-bottomed pot, heat the light olive oil over medium heat. Season the chicken breasts with salt and pepper, then place them in the pot. Sear until golden brown, about 3-4 minutes per side. Remove the chicken, set it on a clean plate, and reserve for later.
2. To the same pot, add the butter along with the diced carrots, celery, onions, minced garlic, and chopped mushrooms. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften and develop a bit of color.
3. Sprinkle the flour over the vegetables, stir well, and cook for another 2 minutes to get rid of the raw flour taste. This also helps thicken the soup.
4. Add the chicken back into the pot along with any accumulated juices. Season the vegetable mixture with additional salt and pepper to taste.
5. Gradually pour in the chicken stock and milk, stirring constantly to combine everything smoothly. Add the fresh thyme leaves, stirring them into the mixture.
6. Bring the soup to a boil, then reduce heat to low, cover the pot, and allow it to simmer for 40 minutes. The chicken should be completely cooked through and tender by this point.
7. Uncover the pot and add the wild rice. Let the soup simmer for an additional 20 minutes, or according to the rice package instructions, until the rice is cooked through.
8. Once the rice is tender, taste the soup and adjust seasonings as needed. The soup will have a creamy and velvety consistency, with perfectly cooked rice and tender vegetables.
9. Serve the soup hot, garnished with extra fresh thyme if desired.
Cooking Tips:
- If you plan to refrigerate the soup for later use, consider cooking the wild rice separately and adding it to individual portions to prevent the rice from absorbing too much liquid and becoming overly thick.
- For a richer flavor, use chicken thighs instead of breasts.
- To ensure even cooking, cut the vegetables into uniform sizes.
- You can also use a combination of milk and cream for an even creamier texture.
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This recipe is a creation of Laura Vitale from the Laura in the Kitchen YouTube channel: https://www.youtube.com/@LauraintheKitchen
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Chicken Wild Rice Soup - Creamy, hearty, comforting
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