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To make this cozy creamy chicken wild rice soup, gather these key ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 teaspoon garlic powder - 1 lb cooked chicken, shredded - 1 cup wild rice, uncooked - 6 cups chicken broth - 1 cup heavy cream - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh parsley for garnish These ingredients come together to create a rich and creamy flavor that warms your soul. To enhance the taste of your soup, consider adding: - 1 cup mushrooms, sliced - 1 cup spinach or kale - 1/2 teaspoon cayenne pepper for heat - A splash of white wine These extras can elevate the flavor and add a twist to your cozy soup. If you have dietary restrictions, try these substitutions: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream with coconut milk for a dairy-free version. - Replace wild rice with brown rice or quinoa for different textures. These swaps help you enjoy the soup while meeting your dietary needs. Start by gathering all your ingredients. This will help you stay organized. Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves. Measure out the dried thyme, parsley, and garlic powder. Shred the cooked chicken. This makes it easier to stir later. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion, carrots, and celery. Sauté these for about 5-7 minutes. You want them soft, not brown. 3. Next, add the minced garlic, thyme, parsley, and garlic powder. Cook this for 1 minute. It should smell great! 4. Stir in the shredded chicken and uncooked wild rice. Mix well to blend all the flavors. 5. Pour in the chicken broth and bring it to a boil. 6. Once boiling, reduce the heat and let it simmer for 45 minutes. The wild rice should be tender by now. 7. After 45 minutes, stir in the heavy cream and lemon juice. Simmer for another 5 minutes. This adds a creamy touch. 8. Season the soup with salt and pepper to taste. Adjust until it’s just right. 9. Remove the pot from heat and let it cool slightly. Serve the soup in deep bowls. Garnish with fresh parsley for a pop of color. A sprinkle of black pepper also adds flavor. I love to pair it with crusty bread. It makes for a heartwarming meal! To boost the taste of this soup, use fresh herbs. Fresh thyme or parsley adds a bright taste. You can also add a splash of white wine for depth. This gives the soup a nice zing. A pinch of red pepper flakes adds warmth. Just a little will do! Lemon juice brightens the creamy base. It balances the richness and wakes up the flavors. To keep a creamy texture, use heavy cream. Add it after the rice cooks. This way, it blends well with the broth. If the soup is too thin, let it simmer longer. The wild rice will soak up some broth. You can also mash a bit of rice. This will thicken the soup without adding flour. Shredding chicken is simple if you follow a few steps. Use two forks to pull the meat apart. It helps to use warm chicken; it shreds easier. If you have leftovers, store them whole. Shred just before adding them to your soup. This keeps the chicken moist and tasty. {{image_2}} You can make this soup without chicken for a vegetarian or vegan version. Swap the chicken broth for vegetable broth. Use plant-based cream to keep it creamy. You can add cooked lentils or chickpeas for protein. They add heartiness and texture. Don't forget to season well with salt and pepper. Adding seasonal veggies can boost flavor and nutrition. In fall, try diced butternut squash or sweet potatoes. In spring, add peas or asparagus for a fresh taste. You can toss in leafy greens like spinach or kale too. These veggies cook quickly and add color to your soup. If you love heat, add some spice to your soup. You can use red pepper flakes or hot sauce. A chopped jalapeño brings a fresh kick. For a smoky flavor, try adding chipotle peppers. Just remember to add spice in small amounts. You can always add more, but you can't take it out! You should store your soup in an airtight container. Let it cool down first, then seal it. It will last in the fridge for up to four days. To enjoy the best taste, eat it within two days. Freezing is a great way to save your soup for later. Use freezer-safe containers or bags. Make sure to leave some space at the top since the soup will expand. It can stay frozen for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat your soup, pour it into a pot. Heat it over medium heat. Stir it often to keep it from sticking. If it seems too thick, add a splash of chicken broth or cream. This helps bring back the creamy texture. You can also use the microwave. Heat in short bursts and stir in between to warm it evenly. Enjoy your cozy soup! Yes, you can use leftover roasted chicken. It adds great flavor. Shred the chicken into bite-sized pieces. Stir it in when you add the uncooked wild rice. This saves time and reduces waste. To make this soup gluten-free, use gluten-free broth. Most brands offer a good option. Also, check the wild rice. Some blends may contain gluten. Stick to plain wild rice for a safe choice. The best way to thicken the soup is to add a slurry. Mix equal parts cornstarch and cold water. Stir this mix in while the soup simmers. Let it cook for a few minutes. This will give your soup a nice, creamy texture. In this post, we explored the key ingredients and step-by-step instructions for making a delicious soup. I shared tips for enhancing flavors and preventing a soupy texture. You found variations for dietary preferences, storage methods, and answers to common questions. Soup is a flexible dish you can adapt to your taste. Use these ideas to create something special each time. Enjoy making your next batch!

Cozy Creamy Chicken Wild Rice Soup

Warm up with a bowl of cozy creamy chicken wild rice soup that's perfect for chilly days. This delicious recipe combines tender chicken, hearty wild rice, and fragrant herbs in a creamy broth that will comfort your soul. With easy-to-follow steps and simple ingredients, you can create a delightful dish in just an hour. Click through to discover the full recipe and enjoy a comforting meal that your family will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon garlic powder

1 lb (450g) cooked chicken, shredded

1 cup wild rice, uncooked

6 cups chicken broth

1 cup heavy cream

1 tablespoon lemon juice

Salt and pepper to taste

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 5-7 minutes until the vegetables are softened.

    Add the minced garlic, dried thyme, dried parsley, and garlic powder to the pot. Cook for an additional minute until fragrant.

      Stir in the shredded chicken and uncooked wild rice. Mix well to combine all ingredients.

        Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes, or until the wild rice is tender.

          Once the rice is cooked, stir in the heavy cream and lemon juice. Let it simmer for another 5 minutes to allow the flavors to meld.

            Season the soup with salt and pepper to taste. Adjust as needed.

              Remove from heat and let it cool slightly before serving.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  - Presentation Tips: Serve the soup in deep bowls, garnished with freshly chopped parsley and a sprinkle of black pepper for an inviting touch. Pair with crusty bread for a heartwarming meal!