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To make this creamy chicken and wild rice soup, gather these simple items: - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 garlic cloves, minced - 1 pound chicken breast, cubed - 1 cup wild rice, rinsed - 6 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 cups fresh spinach, chopped - Fresh parsley, for garnish You can swap some ingredients for different flavors or dietary needs. If you want a leaner option, use turkey instead of chicken. For a lighter soup, try half-and-half instead of heavy cream. If you don’t have wild rice, brown rice works too, but it cooks faster. You can also add other veggies like mushrooms or peas for extra nutrition. Choosing fresh ingredients makes a big difference. Look for firm chicken with no strange smell. Your vegetables should be bright and crisp. When selecting spinach, choose leaves that are deep green and free of spots. For herbs, fresh is best. If you can, pick them up from a local market. Fresh herbs really enhance the taste of your soup. First, gather all your ingredients. You need olive oil, onion, carrots, celery, garlic, chicken, wild rice, chicken broth, heavy cream, thyme, rosemary, salt, pepper, spinach, and parsley. This soup is simple, and having everything ready makes cooking easy. 1. Heat the oil: In a large pot, heat one tablespoon of olive oil over medium heat. 2. Sauté the veggies: Add diced onion, carrots, and celery. Stir and cook for about five minutes. The veggies should be soft. 3. Add garlic: Next, add two minced garlic cloves. Cook for one more minute. This will make your kitchen smell great! 4. Cook the chicken: Add one pound of cubed chicken to the pot. Cook while stirring until the chicken turns brown. This takes about five to seven minutes. 5. Combine ingredients: Pour in six cups of chicken broth. Add one cup of rinsed wild rice, one teaspoon of dried thyme, one teaspoon of dried rosemary, salt, and pepper. 6. Simmer: Bring everything to a boil. Then, reduce the heat and cover the pot. Let it simmer for about 45 minutes. The rice should be tender and the chicken fully cooked. 7. Finish the soup: Once the rice is cooked, stir in one cup of heavy cream and two cups of chopped spinach. Heat through for five to ten minutes. Check if you need more seasoning. 8. Serve: Serve the soup hot, and garnish with fresh parsley. Keep the heat at medium when you start. This helps cook the veggies without burning them. When simmering, lower the heat to maintain a gentle bubble. This allows the rice to cook evenly. If the soup is too thick, add a bit more broth. If you want it thicker, let it simmer longer without the lid. One mistake is not cooking the chicken enough. Make sure it turns golden brown. Another error is overcooking the rice. Keep an eye on the cooking time for perfect texture. Don’t skip the fresh herbs; they add great flavor. Lastly, avoid adding the cream too early. It’s best to mix it in at the end. Using fresh ingredients makes a big difference. Select bright, crisp veggies for the best taste. Fresh herbs, like thyme and rosemary, enhance the soup's depth. For a richer flavor, let the soup simmer longer. It helps the chicken and rice absorb all the tasty broth. Taste and adjust the seasoning before serving. A pinch more salt can elevate the dish. If you want a creamier soup, add a bit more heavy cream. You can also mix in a slurry of cornstarch and water. This will naturally thicken the broth. Another option is to puree a portion of the soup and mix it back in. This gives a nice, thick texture without losing any flavor. {{image_2}} You can add mushrooms for a rich flavor. Use 1 to 2 cups of sliced mushrooms. After you sauté the onions, carrots, and celery, add the mushrooms. Cook them until they soften. This addition can make your soup even heartier and more delicious. For a lighter soup, swap heavy cream for half-and-half or milk. You can also use skinless chicken breast. This keeps the dish tasty while lowering fat. Reduce the olive oil to 1 teaspoon. Add more veggies like zucchini or bell peppers for extra nutrition. If you want a meatless version, replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. You can still keep the wild rice for texture. Add extra greens like kale or Swiss chard to boost the health factor. You’ll have a filling soup that everyone can enjoy! To keep your creamy chicken and wild rice soup fresh, store it in an airtight container. Make sure it cools down before sealing it up. This prevents moisture build-up, which can spoil the soup. The soup stays good in the fridge for about three to four days. Ensure you label the container with the date you made it. When you’re ready to enjoy the soup again, reheating is simple. Pour the soup into a pot and heat it on medium. Stir it often to keep it from sticking. If it seems too thick, add a splash of chicken broth or water. Heat until it's warm throughout. For the best taste, avoid using a microwave if you can. You can freeze this soup for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Leave a little space at the top for the soup to expand. It stays fresh in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the fridge. Then, reheat it on the stove as mentioned above. Enjoy your delicious soup anytime! Yes, you can use brown rice. However, brown rice takes longer to cook. You will need to adjust the cooking time. Brown rice can change the soup's texture. Wild rice gives a unique taste and feel that many enjoy. If you prefer brown rice, try cooking it separately. Then, mix it in just before serving. Making this soup ahead is easy. You can cook the soup up to step 5. Let it cool down, then store it in a container. Keep it in the fridge for up to three days. When you want to eat it, heat it on the stove. Stir in the spinach and cream near the end. This keeps the spinach fresh and bright. This soup pairs well with crusty bread. A simple green salad also works great. You can even serve it with some crackers for a nice crunch. For a fun twist, offer some cheese or herb butter to spread on the bread. Enjoy your meal with a nice drink, like iced tea or lemonade! This blog post provides a clear guide on making Creamy Chicken and Wild Rice Soup. We covered the key ingredients, detailed cooking steps, and helpful tips to avoid mistakes. I also shared delicious variations and best practices for storage. In summary, use fresh ingredients for the best taste. Try the variations for excitement. With these tips, you can enjoy a warm, tasty bowl any day. Happy cooking!

Creamy Chicken and Wild Rice Soup One Pot

Warm up with this delicious creamy chicken and wild rice soup that's perfect for cozy nights! Made with fresh ingredients like tender chicken, wild rice, and vibrant spinach, this comforting dish is both hearty and satisfying. Follow our simple steps to create a bowl of goodness in less than an hour. Don't miss out on this delightful recipe; click through to explore and enjoy! #ChickenSoup #WildRice #ComfortFood #SoupSeason
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

1 pound chicken breast, cubed

1 cup wild rice, rinsed

6 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 cups fresh spinach, chopped

Fresh parsley, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the cubed chicken to the pot and cook, stirring occasionally, until the chicken is browned, about 5-7 minutes.

        Pour in the chicken broth and add the wild rice, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat and cover. Let it simmer for about 45 minutes or until the rice is tender and the chicken is cooked through.

          Once the rice is cooked, stir in the heavy cream and chopped spinach. Let it heat through for 5-10 minutes. Adjust seasoning if needed.

            Serve hot, garnished with fresh parsley.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings