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As the temperature drops and the leaves change color, there's nothing quite like a steaming bowl of cozy creamy chicken and wild rice soup to warm the soul. This delightful dish is not just a meal; it’s an experience that brings comfort and nostalgia, evoking memories of home-cooked dinners shared with loved ones. With its rich, creamy texture and earthy flavors, this soup is perfect for those crisp fall and winter days when all you want is to snuggle up with something hearty and satisfying.

Creamy Chicken and Wild Rice Soup

Warm up your chilly days with a delicious bowl of Cozy Creamy Chicken and Wild Rice Soup. This heartwarming dish combines tender chicken, earthy wild rice, and vibrant spinach, creating a nourishing meal packed with flavor and nutrients. Perfect for family gatherings or cozy nights in, you can easily customize the recipe for dietary needs. Enjoy the rich, creamy texture and comforting aroma as you gather around the table with loved ones to share this delightful experience.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup wild rice, rinsed and drained

4 cups chicken broth (low-sodium)

1 cup heavy cream (or coconut milk for a lighter version)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp black pepper

1/4 tsp salt (adjust to taste)

2 tbsp olive oil or butter

1 cup baby spinach (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Chicken: In a large pot or Dutch oven over medium-high heat, add 1 tablespoon of olive oil. Once sizzling, add the diced chicken and cook until golden brown and cooked through, approximately 7-10 minutes. Remove chicken and set aside.

    Sauté Aromatics: In the same pot, add the remaining olive oil or butter. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent. Stir in the minced garlic and cook for another minute.

      Add Rice and Broth: Pour in the rinsed wild rice, chicken broth, thyme, rosemary, black pepper, and salt. Stir to combine everything. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until the rice is tender.

        Combine and Creamify: Once the rice is tender, return the cooked chicken to the pot. Slowly stir in the heavy cream (or coconut milk) and let the soup simmer for another 10-15 minutes to thicken slightly. If using spinach, stir it in just before serving and let it wilt down.

          Finish and Serve: Taste the soup and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Enjoy it with crusty bread or crackers for a comforting meal!

            Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 6 servings