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### Instructions:
1. **Cook the chicken**: Start by heating a tablespoon of butter in a large pot or Dutch oven over medium heat. Add the chicken cubes (or shredded chicken) and season with salt and pepper. Cook the chicken for 5-7 minutes until browned and cooked through, then remove it from the pot and set it aside.
2. **Sauté the vegetables**: In the same pot, add the remaining tablespoon of butter. Toss in the chopped onion, carrots, and celery. Sauté the vegetables for about 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. **Add the rice and broth**: Stir in the wild rice, dried thyme, rosemary, chicken broth, and water. Bring the mixture to a boil. Once it reaches a boil, reduce the heat, cover the pot, and let it simmer for about 40-45 minutes, or until the wild rice is tender and has absorbed most of the liquid. Stir occasionally to ensure the rice doesn’t stick to the bottom.
4. **Thicken the soup**: While the rice is cooking, make a roux (a simple thickening agent) in a small pan by melting 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 2 minutes, constantly whisking to avoid lumps. Slowly whisk in 1 cup of the broth from the soup to create a smooth paste. Once the wild rice is cooked, add this roux mixture into the soup to thicken it up. Stir well to combine.
5. **Add the cream and chicken**: Stir in the heavy cream for a creamy, velvety texture. Add the cooked chicken back into the soup and simmer for an additional 5-10 minutes, allowing the flavors to meld together. Season with additional salt and pepper to taste.
6. **Serve and garnish**: Once the soup is heated through and thickened, it’s ready to serve! Ladle it into bowls and garnish with fresh parsley or thyme for a pop of color and freshness.
### Tips and Variations:
– **Use rotisserie chicken**: If you’re short on time, using pre-cooked rotisserie chicken can save you a step. Simply shred it and add it to the soup after the rice has finished cooking.
– **Add more veggies**: For extra nutrition and flavor, consider adding mushrooms, leeks, or spinach to the soup. Sauté them with the other vegetables in step 2 for even more depth.
– **Gluten-free option**: If you’re gluten-sensitive, swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
– **Make it dairy-free**: To make this soup dairy-free, substitute the heavy cream with coconut milk or a non-dairy alternative like oat milk. Use olive oil or dairy-free butter instead of regular butter.
– **Store leftovers**: Chicken and Wild Rice Soup stores well in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop, adding a splash of water or broth if the soup thickens too much.
### Why You’ll Love This Soup:
Chicken and Wild Rice Soup is the perfect combination of heartiness and comfort. The wild rice adds a nutty, chewy texture that perfectly complements the creamy broth, tender chicken, and vegetables. It’s a well-balanced dish that provides warmth and satisfaction in every spoonful. Whether you serve it with a side of crusty bread or enjoy it on its own, this soup will quickly become a go-to recipe in your kitchen.
So next time you’re looking for something that’s easy to make, filling, and full of flavor, don’t forget about this **Chicken and Wild Rice Soup**. It’s the kind of dish that will have your family asking for seconds—and possibly even thirds!
Enjoy this cozy bowl of goodness!
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