Name: Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: . Soup Ingredients; 2 cups cooked wild rice (*); 2 Tablespoons olive oil; 2 ribs celery ((diced)); 2 carrots ((diced)); 1 yellow onion ((chopped)); 1 clove garlic ((minced)); 5 tablespoons unsalted butter; 1/3 cup all-purpose flour; 6 cups low-sodium chicken broth; 2 teaspoons chicken bouillon paste ((better than bouillon base)); 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon dried rosemary; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds boneless skinless chicken breasts ((or thighs)); 12 oz can evaporated milk ((or use 6oz heavy cream and 6oz milk))

Warm up with this delightful Chicken and Wild Rice Soup! It's hearty, comforting, and perfect for any day of the week. Dive into the flavors of tender chicken and earthy wild rice combined with fresh vegetables.

Cooking Tips

This part’s so satisfying: sautéing the veggies brings out their natural sweetness! Make sure to scrape up all those tasty bits from the pot.

Serving Suggestions

Serve with crusty bread or a fresh salad for a complete meal that your family will love. Trust me, you’ll want to make this again!

Ingredients

Instructions

Cooking Steps:
Step 1

- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
Step 2

- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
Step 3

- Add Chicken: Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
Step 4

- Stir in Final Ingredients: Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.

Nutrition

Calories: 400, Fat: 20g, Carbs: 35g, Protein: 30g

Cooking techniques

This soup uses the technique of sautéing to enhance the flavors of the vegetables and a simmering method to cook the chicken thoroughly, ensuring a rich and flavorful broth.

Variations or substitutions

For a lighter version, you can substitute the evaporated milk with low-fat milk or omit it altogether for a brothier soup. Add your favorite vegetables like spinach or kale for extra nutrition!

Storage tips

This soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions and thaw before reheating.

Notes

Feel free to experiment with spices to suit your taste! This dish is perfect for meal prep as it tastes even better the next day.