Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup uncooked wild rice
- 2 bouillon cubes (chicken or vegetable)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 6 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes or until the vegetables are tender.
2. Add the minced garlic and sauté for an additional minute.
3. Add the diced chicken and cook until browned on all sides.
4. Add the uncooked wild rice, bouillon cubes, water, thyme, rosemary, and bay leaf to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes or until the rice is tender and the chicken is cooked through.
6. Remove the bay leaf from the soup and discard. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 6g
Carbohydrates: 30g
Protein: 25g
Sodium: 520mg
Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu.
- Wild rice can be substituted with brown rice or quinoa.
- Bouillon cubes can be substituted with chicken or vegetable broth.
Variations:
- Add chopped mushrooms for extra flavor.
- Add a can of drained and rinsed white beans for extra protein.
- Add a splash of heavy cream for a creamier soup.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- Use a slotted spoon to remove the chicken and vegetables from the pot before adding the rice to prevent them from overcooking.
- Add more water if the soup becomes too thick.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat soup in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a side of crusty bread.
Garnishes:
- Top the soup with chopped fresh parsley or chives.
Pairings:
- Serve the soup with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator or freezer promptly.
Food history:
- Chicken and wild rice soup is a popular dish in the Upper Midwest region of the United States, particularly in Minnesota.
Flavor profiles:
- Savory
- Earthy
- Comforting
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Rich, Comforting, Hearty