Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup uncooked wild rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, garlic, celery, and carrots. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Add the wild rice, chicken broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the rice is tender.
4. In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the pot, stirring constantly, until the soup thickens.
5. Add the cooked chicken back into the pot and let it simmer for another 5-10 minutes, or until the chicken is heated through.
6. If desired, use an immersion blender or regular blender to puree some of the soup until it reaches your desired consistency.
7. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 28g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
- Wild rice can be substituted with brown rice or white rice.
Variations:
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Use different herbs, such as rosemary or sage, for a different flavor profile.
- Add a can of drained and rinsed white beans for extra protein and fiber.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken instead of cooking your own.
- For a thicker soup, add more flour and heavy cream.
- To make the soup dairy-free, use coconut milk instead of heavy cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
- Croutons
- Shredded cheese
- Bacon bits
- Sour cream
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thin, add more flour and heavy cream to thicken it.
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Creamy chicken and wild rice soup is a classic American comfort food dish that has been enjoyed for generations. It is believed to have originated in the Midwest, where wild rice is abundant.
Flavor profiles:
Creamy, savory, and slightly nutty from the wild rice.
Serving suggestions:
Serve the soup hot with your favorite garnishes and side dishes.
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Taste: Creamy, Savory, Herby, Rich, Comforting, creamy, savory, hearty, comforting