Hearty Chicken and Wild Rice Delight

Description

Indulge in the soothing warmth of the Hearty Chicken and Wild Rice Delight, a perfect recipe for those cool days and intimate gatherings. This dish features tender chunks of chicken breast, a wholesome wild rice blend, and a rich, creamy broth infused with fresh herbs. Whether you’re looking to comfort a cold or simply craving a satisfying meal, this soup promises to deliver both taste and comfort.

Ingredients

• 2 tablespoons vegetable oil
• 1 ¼ lbs boneless skinless chicken breast, cut into bite-sized pieces
• Kosher salt and fresh ground black pepper
• ⅛ teaspoon smoked paprika
• 4 tablespoons butter
• 1 medium yellow onion, chopped
• 3 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 3 cloves garlic, minced
• ⅓ cup flour
• 1 cup wild rice blend
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

Step-by-step Directions

1. Prepare the Chicken

Heat the vegetable oil over medium heat in a large pot or Dutch oven. Season the chicken pieces with kosher salt, fresh ground black pepper, and smoked paprika. Brown the chicken on both sides until fully cooked through, then remove from the pot and cover to keep warm.

2. Cook the Vegetables

Melt the butter in the same pot. Add the onions, celery, and carrots, and cook until the onions and celery are soft, stirring occasionally.

3. Integrate Garlic and Flour

Decrease the heat to low and stir in the minced garlic, cooking for about 30 seconds. Add the flour and continue to cook, stirring for a couple of minutes to avoid lumps.

4. Simmer the Rice

Add the wild rice blend, chicken broth, and bay leaves to the pot. Turn the heat to medium and bring the mixture to a low boil. Cover and reduce to a simmer, and cook for about 40 minutes, or until the rice is tender.

5. Combine and Finish

Stir the cooked chicken back into the pot. After simmering for a few more minutes to blend the flavors, remove from heat and stir in the heavy cream, thyme, and rosemary.

Servings & Preparation/Cooking Time

This recipe yields approximately 6 servings. Preparation time is around 20 minutes, with a cooking time of approximately 50 minutes, totaling 70 minutes from start to finish.

Tips for Storage & Reheating

• Store leftovers in airtight containers and refrigerate for up to 3-4 days.
• Reheat on the stove over moderate heat, stirring occasionally until hot. Add a little extra broth or water if the soup has thickened too much upon cooling.
• The soup can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

The Hearty Chicken and Wild Rice Delight is more than just a meal; it’s a comforting embrace in bowl form. Featuring a harmonious blend of nutritious ingredients and rich flavors, this soup is destined to satisfy both your hunger and your soul. Enjoy it on its own, or pair it with a crusty piece of bread for an unforgettable dining experience.

Hearty Chicken and Wild Rice Delight

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• Author: Dulcia
• Total Time: 70 minutes
• Yield: 6 servings 1x

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Description

Indulge in the soothing warmth of the Hearty Chicken and Wild Rice Delight, a perfect recipe for those cool days and intimate gatherings. This dish features tender chunks of chicken breast, a wholesome wild rice blend, and a rich, creamy broth infused with fresh herbs. Whether you’re looking to comfort a cold or simply craving a satisfying meal, this soup promises to deliver both taste and comfort.

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Ingredients

Scale 1x2x3x

• 2 tablespoons vegetable oil
• 1 ¼ lbs boneless skinless chicken breast, cut into bite-sized pieces
• Kosher salt and fresh ground black pepper
• ⅛ teaspoon smoked paprika
• 4 tablespoons butter
• 1 medium yellow onion, chopped
• 3 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 3 cloves garlic, minced
• ⅓ cup flour
• 1 cup wild rice blend
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary

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Instructions

1. Prepare the Chicken: Heat the vegetable oil over medium heat in a large pot or Dutch oven. Season the chicken pieces with kosher salt, fresh ground black pepper, and smoked paprika. Brown the chicken on both sides until fully cooked through, then remove from the pot and cover to keep warm.
2. Cook the Vegetables: Melt the butter in the same pot. Add the onions, celery, and carrots, and cook until the onions and celery are soft, stirring occasionally.
3. Integrate Garlic and Flour: Decrease the heat to low and stir in the minced garlic, cooking for about 30 seconds. Add the flour and continue to cook, stirring for a couple of minutes to avoid lumps.
4. Simmer the Rice: Add the wild rice blend, chicken broth, and bay leaves to the pot. Turn the heat to medium and bring the mixture to a low boil. Cover and reduce to a simmer, and cook for about 40 minutes, or until the rice is tender.
5. Combine and Finish: Stir the cooked chicken back into the pot. After simmering for a few more minutes to blend the flavors, remove from heat and stir in the heavy cream, thyme, and rosemary.

• Prep Time: 20 minutes
• Cook Time: 50 minutes