Title : dairy free chicken and wild rice soup recipe Soup bowlofdelicious
link : dairy free chicken and wild rice soup recipe Soup bowlofdelicious
dairy free chicken and wild rice soup recipe Soup bowlofdelicious
Creamy Chicken and Wild Rice Soup is the perfect comfort food for chilly nights. It's warming, hearty and packed with flavors that will remind you of home. To make this delicious soup, you will need some basic ingredients that you can easily find at your local grocery store. The first thing you need is boneless, skinless chicken breasts that you will need to dice into small pieces. You will also need some celery, carrots, onion, and garlic, which will give the soup its savory taste. Once you have your ingredients ready, the first thing you should do is to sauté the onion, garlic, celery, and carrots in a large stockpot. Make sure to cook them for a couple of minutes until they become soft and fragrant. Once the vegetables are done, you can add the diced chicken and cook it for a few minutes until it's no longer pink. Then you can add some canned coconut milk, wild rice, and chicken broth. Let everything simmer for about 25-30 minutes until the rice is tender, and the flavors have melded together. To make the soup even creamier, you can add some cornstarch dissolved in water, and let it cook for a few more minutes. This will thicken the soup and give it a creamy texture that will keep you coming back for more. Now it's time to garnish your soup with some chopped parsley or chives, and serve it warm with some crusty bread on the side. This creamy chicken and wild rice soup is perfect for feeding a crowd and can be easily stored in the refrigerator or freezer for future meals. If you're looking for a cozy, wholesome, and delicious soup recipe, look no further than this Creamy Chicken and Wild Rice Soup. It's a classic recipe that's sure to become a staple in your household. So why not try it out tonight and see for yourself just how amazing it tastes? Ingredients:- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 cup uncooked wild rice
- 4 cups chicken broth
- 1 (14 ounce) can coconut milk
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Chopped parsley or chives for garnish
- In a large stockpot, sauté onion, garlic, celery, and carrots for about 5 minutes or until vegetables are softened.
- Add diced chicken and cook until no longer pink.
- Add wild rice, chicken broth, and coconut milk. Bring to a boil, then lower heat and simmer for 25-30 minutes or until rice is tender.
- Stir in cornstarch and water mixture and cook for an additional 5 minutes or until soup thickens.
- Garnish with chopped parsley or chives and serve warm with crusty bread.
Creamy Wild Rice Chicken Soup
- 4 cups chicken broth
- 1.5 lbs. chicken breasts, cooked and shredded
- 1 onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 cup wild rice
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 tablespoon fresh parsley, chopped
- In a large stockpot, sauté onion, garlic, celery, and carrots for about 5 minutes or until vegetables are softened.
- Add shredded chicken and wild rice. Pour in chicken broth and bring everything to a boil. Then reduce the heat, cover, and let it simmer for about 45 minutes or until the rice is cooked.
- In a separate pot, melt 3 tablespoons of butter. Add flour and whisk until combined to form a roux. Gradually add heavy cream, whisking constantly to prevent lumps. Once the mixture is smooth, pour it into the pot with the soup and stir to combine.
- Return the pot to the stove, and cook over low heat for an additional 10 minutes, stirring occasionally.
- Season with salt and pepper, and sprinkle chopped parsley on top for garnish. Serve immediately.
Dairy-Free Creamy Chicken + Wild Rice Soup
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 cup uncooked wild rice
- 4 cups chicken broth
- 1 (14 ounce) can coconut milk
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Chopped parsley or chives for garnish
- In a large stockpot, sauté onion, garlic, celery, and carrots for about 5 minutes or until vegetables are softened.
- Add diced chicken and cook until no longer pink.
- Add wild rice, chicken broth, and coconut milk. Bring to a boil, then lower heat and simmer for 25-30 minutes or until rice is tender.
- Stir in cornstarch and water mixture and cook for an additional 5 minutes or until soup thickens.
- Garnish with chopped parsley or chives and serve warm with crusty bread.
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