Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup uncooked wild rice
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and cook for 5 minutes until softened.
2. Add the minced garlic and thyme, and cook for another minute until fragrant.
3. Add the chicken broth and uncooked wild rice to the pot, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the rice is tender.
4. Add the chopped chicken to the pot, and cook for 10-15 minutes until the chicken is cooked through.
5. Using an immersion blender, blend the soup until it is creamy and smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
6. Add the heavy cream to the soup, and stir to combine. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh herbs or croutons.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use regular white rice instead of wild rice.
- You can use half-and-half instead of heavy cream.
Variations:
- Add chopped mushrooms to the soup for extra flavor.
- Add a can of drained and rinsed white beans to the soup for extra protein.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
- If you don't have an immersion blender, you can use a potato masher to mash the soup until it is creamy.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl, garnished with chopped fresh herbs or croutons.
Garnishes:
Chopped fresh herbs, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thin, you can simmer it over low heat for a few more minutes to thicken it up.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Creamy chicken soup is a classic comfort food that has been enjoyed for generations. Wild rice, which is native to North America, adds a nutty flavor and chewy texture to the soup.
Flavor profiles:
Creamy, savory, nutty
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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