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- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup wild rice, thoroughly rinsed under cold water - 4 cups low-sodium chicken broth - 1 cup heavy cream or full-fat coconut milk - 1 large onion, finely chopped - 2 medium carrots, peeled and diced - 2 celery stalks, diced into small pieces - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped for garnish - 1 cup frozen peas for added color and sweetness - 1 tablespoon lemon juice to brighten the flavor - 1/2 teaspoon smoked paprika for a hint of smokiness - Large pot or Dutch oven for cooking - Wooden spoon for stirring - Cutting board and knife for chopping - Measuring cups and spoons for accuracy - Ladle for serving soup Start by dicing 1 pound of boneless, skinless chicken breasts. Cut them into small, bite-sized pieces. This helps the chicken cook evenly. Next, heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Once the oil is hot, add the diced chicken. Season it with salt and freshly ground black pepper. Cook the chicken for about 6 to 8 minutes. You want it to brown nicely on all sides. Once done, take the chicken out of the pot and set it aside on a plate. In the same pot, add the chopped onion, diced carrots, and diced celery. You should have 1 large onion, 2 medium carrots, and 2 celery stalks. Sauté the vegetables for about 5 to 7 minutes. You want them to soften and the onion to turn translucent. This step builds the base flavors for your soup. After that, stir in 3 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Sauté for another minute until you smell the herbs. This adds a lovely aroma to your soup. Now, it’s time to bring it all together. Add 1 cup of rinsed wild rice to the pot. Then, pour in 4 cups of low-sodium chicken broth. Increase the heat to bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer gently for about 30 minutes. Stir occasionally to keep the rice from sticking. After 30 minutes, return the browned chicken to the pot. Stir in 1 cup of heavy cream or full-fat coconut milk. Let the soup simmer for another 10 minutes. This is when the wild rice becomes tender and fluffy. Before serving, taste the soup and add more salt and pepper if needed. Enjoy your creamy chicken wild rice soup! To make your soup super creamy, use heavy cream or full-fat coconut milk. These options add richness and smoothness. If you want a lighter choice, use half-and-half. Just remember, add it at the end of cooking. This keeps it from curdling. Stir it well to mix and enhance the soup's texture. Wild rice can take time to cook. Rinse it well before adding it to the pot. This helps remove excess starch and keeps it from getting gummy. Simmer it for about 30 minutes. This gives it a nice chew and lets it soak up flavors. If you find it tough, cook it a bit longer. Taste it until it's perfect for your soup. Seasoning is key for great flavor. Start with salt and pepper while cooking the chicken. Once the soup simmers, taste it again. You may want more salt or pepper. Fresh herbs like thyme and rosemary add depth, so use them! If you love a stronger herbal taste, add more fresh herbs. Trust your taste buds to make it just right! {{image_4}} To make this soup dairy-free, swap heavy cream for full-fat coconut milk. This change gives the soup a rich, creamy texture without dairy. Coconut milk adds a hint of sweetness, mixing well with the savory flavors. You can also use almond milk or oat milk, but these options may alter the taste. Always choose unsweetened versions to keep the flavor balanced. Boost nutrition by adding more vegetables. Consider spinach, kale, or peas for vibrant color and texture. Chopped mushrooms can add a nice earthiness. Just sauté them with the other veggies. You can even add zucchini or bell peppers for a fresh twist. This helps make the soup more hearty and filling. If you want to change the protein, try shredded rotisserie chicken for a quicker meal. Tofu is a great plant-based option. Just press it to remove excess water and cube it before adding. For a different flavor, use turkey or cooked sausage. Each protein gives a unique taste to the soup while keeping it satisfying. After making creamy chicken wild rice soup, let it cool. Transfer it to an airtight container. Store it in the fridge for up to three days. This way, you keep the flavors fresh and vibrant. To freeze the soup, cool it completely first. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when it freezes. It can last up to three months in the freezer. When ready to use, move it to the fridge overnight to thaw. Reheat the soup on the stove over medium heat. Stir it often to prevent sticking. If it's too thick, add a splash of broth or water. You can also use a microwave. Heat it in a bowl, stirring halfway through. Make sure it's hot all the way through before serving. Enjoy it again just like the first time! Creamy chicken wild rice soup lasts about 3 to 4 days in the fridge. To store it, place it in an airtight container. Make sure it cools down first. This keeps it fresh and safe to eat later. Yes, you can use brown rice instead of wild rice. Brown rice needs a bit more cooking time. I recommend cooking it for about 45 minutes instead of 30. This way, it will be tender and mix well with the soup. You can serve creamy chicken wild rice soup with crusty bread or warm rolls. Both pair well and are great for dipping. A fresh salad can also add a nice crunch. For a full meal, try adding roasted veggies on the side. We explored how to make creamy chicken wild rice soup, covering key ingredients and step-by-step cooking. I shared tips on ensuring creaminess and perfect rice. You learned about options for dairy-free meals and extra veggies. Proper storage and reheating tips will keep your soup tasty. Enjoy this comforting dish and feel free to experiment with variations. Each bowl can bring warmth and joy to your table.

Creamy Chicken Wild Rice Soup One Pot

Cozy up with a bowl of creamy chicken wild rice soup, the perfect comfort food for any season! Made with tender chicken, wholesome wild rice, and a rich, creamy broth, this delicious recipe is easy to whip up and serves six. Discover step-by-step instructions to create this flavorful dish that will warm your soul. Click to explore the full recipe and treat yourself to a hearty meal tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup wild rice, thoroughly rinsed under cold water

4 cups low-sodium chicken broth, or homemade broth for richer flavor

1 cup heavy cream or full-fat coconut milk for a dairy-free option

1 large onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced into small pieces

3 cloves garlic, minced

1 teaspoon dried thyme, or 1 tablespoon fresh thyme, chopped

1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary, chopped

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped for garnish

Instructions
 

In a large pot or Dutch oven, warm the olive oil over medium-high heat until shimmering.

    Add the diced chicken to the hot pot, season generously with salt and pepper, and sauté for about 6-8 minutes until the chicken is browned on all sides. Remove the cooked chicken from the pot and set it aside on a plate.

      In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until they are softened and the onion is translucent.

        Stir in the minced garlic, dried thyme, and dried rosemary, and sauté for an additional minute until the mixture is fragrant.

          Incorporate the rinsed wild rice into the pot, followed by the chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for approximately 30 minutes, stirring occasionally to prevent sticking.

            After 30 minutes, return the browned chicken to the pot. Stir in the heavy cream or coconut milk, mixing well. Allow the soup to simmer for 10 more minutes, or until the wild rice is tender and fluffy.

              Taste the soup and adjust the seasoning with additional salt and pepper as needed for your preferred flavor profile.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 6

                  - Presentation Tips: Serve the soup in deep, rustic bowls garnished with a generous sprinkle of freshly chopped parsley for a vibrant touch. For a heartier meal, pair it with slices of crusty bread or warm rolls on the side, perfect for dipping!