There's something undeniably comforting about a bowl of homemade soup, and this Creamy Chicken and Wild Rice Soup is no exception. It's a heartwarming dish perfect for chilly days or when you crave something wholesome and satisfying. Simple to make but layered in flavor, it's a classic you'll return to time and again.
Chicken breasts provide a lean source of protein and become tender when cooked and shredded. Chicken broth forms the base of the soup, enhancing the savory flavor. Wild rice is the star grain, offering a delightful chewy texture and nutty taste that stands out. Carrots, celery, and onion bring sweetness and depth to the soup, while garlic adds an aromatic touch. Heavy cream gives the soup its creamy richness. Olive oil and butter are used for sautéing, adding flavor and smoothness. All-purpose flour helps thicken the soup. Dried thyme adds a hint of earthiness, while salt and black pepper season it to perfection.
This soup pairs beautifully with a crusty loaf of sourdough bread or a simple green salad for a balanced meal. For a touch of freshness, garnish each bowl with freshly chopped parsley or a squeeze of lemon juice just before serving.
Start by heating a large pot over medium heat and add the olive oil. Place the chicken breasts in the pot to sear them, letting them brown on both sides. This step seals in the juices, ensuring the chicken stays moist. Once browned, remove the chicken and set it aside for now.
In the same pot, add the butter. Once it melts, toss in the onion, carrots, celery, and garlic. Sauté these vegetables until they become tender, stirring occasionally to prevent sticking. This builds a flavorful base for your soup.
Sprinkle the flour over the sautéed veggies. Stir constantly for about a minute; this ensures the flour is well incorporated and helps thicken your soup later on. Now, gradually pour in the chicken broth and water, stirring as you go to avoid any lumps forming.
Next, add the wild rice, thyme, salt, and black pepper to the pot. Increase the heat to bring the mixture to a boil, then reduce it to low. Cover the pot and let it simmer for about 45 minutes, or until the wild rice is tender and has absorbed a lot of the broth's flavors.
While the soup is simmering, shred the seared chicken. Once the rice is cooked, add the shredded chicken back into the pot along with the heavy cream. Stir everything together and let it cook for another 10 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning if needed.
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