If there’s one thing I cherish, it’s snuggling up with a bowl of heartwarming soup as the weather turns chilly. This Chicken and Wild Rice Soup isn’t just a recipe; it’s a comforting ritual in our family, especially when the leaves start to fall. Growing up, we’d often gather around the kitchen, clinking spoons and slurping away while chatting about our day. My mom used to say that soup was like a warm hug in a bowl, and boy, was she right! This particular version of chicken soup is a hit around here because it’s not only delicious but also super easy to whip up.
The beauty of this soup lies in its simplicity. With just a few wholesome ingredients, you can create a dish that’s hearty and satisfying. I remember the first time I made this Chicken and Wild Rice Soup. It was a chilly Sunday, and I wanted to surprise my husband with something special. I was a bit nervous, but the moment that savory aroma filled the kitchen, I knew I had a winner. He took one sip and gave me that look—the one that says, “We’re keeping this recipe forever!” It’s moments like these that remind me why I love cooking so much.
Whether you’re a seasoned chef or just starting out, you’ll find this soup easy to prepare. It’s low-calorie and dairy-free, making it perfect for anyone looking for a lighter meal without sacrificing flavor. Plus, it’s all done in one pot, which means fewer dishes to wash—a win-win in my book! So, why not give this Chicken and Wild Rice Soup a try? Gather your ingredients, and let’s bring a little warmth and comfort to your table. Trust me, your taste buds will thank you!
How to Make Chicken And Wild Rice Soup
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Ingredients:
- 2 tablespoons butter (or olive oil for dairy free)
- 2 ribs celery, diced
- 2 carrots, diced
- 1 onion, diced
- 6 cups chicken stock/broth
- 3/4 cup wild rice
- kosher salt and black pepper, to taste
- 2 cups cooked shredded chicken (more or less than 2 cups is fine)
Directions:
- Start by melting the butter or heating olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced celery, carrots, and onion, sautéing until the veggies are softened, roughly about 5 minutes.
- Pour in the chicken stock or broth and bring the mixture to a rolling boil.
- Stir in the wild rice along with a pinch of kosher salt and freshly ground black pepper to taste.
- Lower the heat, cover the pot, and let it simmer for approximately 45 minutes, or until the rice reaches the desired tenderness.
- Once the rice is fully cooked, fold in the cooked and shredded chicken, allowing it to simmer for an additional 5 minutes to heat through.
- Taste and adjust the seasoning if necessary before serving hot.
Creative Substitutions to Suit Your Taste
If you’re out of wild rice, feel free to substitute it with brown rice or quinoa, which will still offer that hearty texture. For a vegetarian twist, replace the chicken with chickpeas or white beans and use vegetable broth instead of chicken stock. You can also swap the butter for coconut oil if you prefer a different flavor profile.
Preserving Chicken And Wild Rice Soup for Later Enjoyment
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to three months. When ready to enjoy again, simply thaw it in the refrigerator overnight, then reheat on the stove over medium heat until thoroughly warmed.
Making the Most of Chicken And Wild Rice Soup: Serving Ideas
This soup pairs beautifully with a slice of crusty bread or a simple green salad on the side. For a comforting meal, serve with a dollop of yogurt or a sprinkle of fresh herbs like parsley or thyme. A glass of white wine or a warm herbal tea makes an excellent drink pairing.
Secrets to Perfecting Chicken And Wild Rice Soup
To enhance the flavor of your soup, try sautéing the veggies until they’re nicely golden before adding the broth. You can also add a bay leaf during the simmering process for an extra depth of flavor. Lastly, let the soup sit for about 10 minutes before serving, as this allows the flavors to meld beautifully.
Adding a Seasonal Spin to Chicken And Wild Rice Soup
In the spring, toss in some fresh peas or asparagus for a pop of color and flavor. During the summer, add sweet corn kernels for a touch of sweetness. In the fall and winter months, include diced butternut squash or sweet potatoes to give the soup a hearty, seasonal twist.
FAQs:
Can I use any other type of rice in this soup?
Absolutely! While wild rice adds a lovely texture and nuttiness, you can substitute it with brown rice, white rice, or even quinoa if you prefer. Each will bring a slightly different texture and flavor to the soup, but all will work beautifully.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, simply replace the chicken with a can of drained and rinsed chickpeas or white beans for protein. Use vegetable broth instead of chicken stock to maintain the soup’s comforting and savory qualities without the meat.
What can I add to make the soup creamier?
If you’re looking for a creamier soup, consider stirring in a splash of coconut milk or a dollop of Greek yogurt at the end of cooking. These additions will give the soup a rich consistency without the need for heavy cream.
Is there a way to add more vegetables to this soup?
Definitely! Feel free to add more of your favorite vegetables to the soup. Spinach, kale, sweet potatoes, and mushrooms are all excellent options to consider. Just be sure to adjust the quantity of broth if you’re significantly increasing the amount of veggies.
How can I incorporate more spices into the soup?
If you enjoy a soup with a bit more spice, consider adding a pinch of cayenne pepper or smoked paprika for a subtle kick. Herbs like thyme, rosemary, or a bay leaf during simmering can also elevate the soup’s flavor profile.
Can I prepare this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Simply add all ingredients except the cooked chicken, and cook on low for 6-7 hours or on high for 3-4 hours. Add the shredded chicken during the last 30 minutes of cooking to heat through.
Chicken and Wild Rice Soup
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoons butter or olive oil for dairy free use olive oil
- 2 ribs celery diced
- 2 medium carrots diced
- 1 medium onion diced
- 6 cups chicken stock or broth
- 3/4 cup wild rice
- to taste kosher salt and black pepper
- 2 cups cooked shredded chicken adjust as needed
Instructions
- In a large pot or Dutch oven, melt the butter or heat the oil over medium-high heat. Sauté the diced celery, carrots, and onion until they are tender, which should take about 5 minutes.
- Pour in the chicken stock and bring the mixture to a boil.
- Add the wild rice along with a pinch of kosher salt and black pepper, then give it a good stir.
- Cover the pot and let it simmer for about 45 minutes or until the rice is tender.
- Once the rice has cooked, incorporate the shredded chicken, stirring well and continuing to simmer for an additional 5 minutes to heat through. Taste the soup and adjust the seasoning if necessary before serving.
