This is a copycat recipe of Paneras Cream of Chicken and Wild Rice Soup with a healthy twise. Using high-protein and low-fat ingredients.
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 4 minutes. Then add garlice for 1 additional minute, stirring frequently.
Stir in the chicken broth, thyme, parsley, paprika, and black pepper. Bring to a simmer.
Stir in the cooked wild rice. Let it simmer for 5-7 minutes to absorb the flavors.
Stir in the shredded chicken and let it heat through.
In a small bowl, mix the Greek yogurt, almond milk, and cornstarch until smooth. Gradually whisk it into the soup. Cook for another 5-7 minutes until thickened.
Add salt and adjust seasonings to taste. Simmer until the soup is creamy and heated through.
For a thicker soup, add more cornstarch or let it simmer longer.
Use fresh herbs for a more vibrant flavor.
You could cook the chicken in the soup if you wanted to. I prefer to airfry before hand. You could also fry in skillet, bake in oven, or use rotisserie chicken.
If you want to airfry your chicken, I cook for 6 minutes each side at 400° F (until internal temperature reaches 165 degrees). Seasoned with garlic salt and pepper.
How can I make Cream of Chicken & Wild Rice Soup dairy-free?
To make this Cream of Chicken & Wild Rice Soup dairy-free, you can substitute the nonfat Greek yogurt with a dairy-free yogurt alternative, such as coconut yogurt or cashew yogurt. Additionally, use a plant-based milk like oat milk or soy milk instead of almond milk for a creamy texture.
What are some good side dishes to pair with Cream of Chicken & Wild Rice Soup?
This Cream of Chicken & Wild Rice Soup pairs beautifully with a fresh garden salad, crusty whole grain bread, or a light spinach and strawberry salad. These sides complement the soup's flavors while adding a refreshing touch to your meal.
How do I store leftovers of Cream of Chicken & Wild Rice Soup?
To store leftovers of your Cream of Chicken & Wild Rice Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in individual portions for up to 3 months. Just be sure to leave some space in the container, as the soup may expand when frozen.
Can I use brown rice instead of wild rice in this soup recipe?
Yes, you can substitute brown rice for wild rice in this Cream of Chicken & Wild Rice Soup. However, keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time accordingly. Make sure to cook the brown rice separately before adding it to the soup to ensure it’s tender.
What is the cooking process for making Cream of Chicken & Wild Rice Soup?
To make Cream of Chicken & Wild Rice Soup, start by sautéing diced onions, carrots, and celery in olive oil until softened. Then, add minced garlic and cook for another minute. Stir in chicken broth, herbs, and spices, followed by the cooked wild rice. After simmering for a few minutes, add shredded chicken. Finally, mix Greek yogurt, almond milk, and cornstarch, whisk it into the soup, and cook until thickened. Adjust seasonings to taste before serving.
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