CHICKEN AND WILD RICE SOUP

The delicious chicken and wild rice soup consists of browned chicken, onions, celery, carrots and long-grain wild rice in a creamy broth with fresh thyme and rosemary. This one-pot soup is full of flavor and easy to make, even for novice cooks. Enjoy this delicious soup with a fresh salad or homemade rolls.

HOW TO MAKE CREAM CHICKEN AND WILD RICE SOUP

First, heat some vegetable or olive oil over medium-high heat in a large pot or saucepan. While it is heating, sprinkle the sliced ​​chicken with kosher salt.freshly ground black pepper and some smoked paprika powder. Add the chicken to the hot pot and sear on both sides until cooked through. Place the chicken on a plate and cover to keep warm.

Melt the butter in a saucepan over medium heat. Add onions, celery and carrots.Cook until onions and celery are soft, stirring several times. Then reduce the heat to low, add the garlic and cook, stirring constantly, for about 30 seconds. Add the flour and continue to cook for a few minutes while stirring.
Add wild rice, chicken broth and bay leaves. Bring the mixture to a low boil, then cover and reduce heat until simmering.Etwa 40 Minuten köcheln lassen oder bis der Reis weich ist (siehe Hinweise unten). Das gekochte Hähnchen zurück in den Topf geben und einige Minuten köcheln lassen. Den Topf vom Herd nehmen und Sahne, Thymian und Rosmarin hinzufügen. In Schüsseln servieren und mit mehr Thymian, Rosmarin oder frischer Petersilie garnieren.

HELPFUL RECIPE TIPS

A little smoked paprika adds a sweet, smoky flavor and a touch of color. If you want your soup to be pearly white, simply omit the paprika.
Wild rice provides texture and a pleasantly nutty taste. The wild rice is ready when some of the grains have opened. It will be tender and have a slightly chewy consistency.This is one of the features I like the most.
The chicken breast can be replaced with boneless, skinless chicken thighs. Fresh herbs can replace 1 teaspoon dried thyme and 1 teaspoon dried rosemary. Just stir them into the pot with the garlic.
Other vegetables you can add include mushrooms (sautéed first), frozen peas, or fresh spinach.Bewahren Sie Reste in einem luftdichten Behälter im Kühlschrank bis zu 3 Tage auf. In der Mikrowelle bei reduzierter Leistung oder auf dem Herd bei schwacher Hitze aufwärmen. Zum Einfrieren vollständig abkühlen lassen. Anschließend in gefriersichere, wiederverschließbare Beutel füllen und bis zu 3 Monate einfrieren. Weitere Informationen zum Einfrieren von Suppe finden Sie weiter unten.

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