If you love a good side salad, try pairing it with this warm brussels sprout and kale salad or this Tuscan artichoke salad.Wild rice pilaf is a dish that can be made nice and simple or as fancy as you’d like it! Because I typically serve it with holiday meals, I like to add a few things to fancy it up. What to Pair it WithĬomplete your meal by pairing this cozy soup with something extra alongside! Try our 10-minute naan pizzas or tortilla pizzas for something easy and delicious. Herbs shrink in size when dried, so you’ll need to use half the amount for dried as you would for fresh herbs. How long do leftovers keep? This soup should keep for about 2-3 days stored in an airtight container in the fridge.Ĭan I freeze it? of course! The best method is letting the soup cool completely to room temperature, then store in an airtight container or in a freezer-friendly bag (air pressed out and laid flat), then freeze for 1-2 months.Īre the measurements for dried herbs the same as fresh? Even though I don’t recommend using dried herbs in this soup, the measurements will be different than fresh. Depending on how big the chicken cut is, you may need to adjust the simmering time. I used boneless/skinless thighs for this recipe because they are a lot more tender and moist, you can also use chicken breast. Use fresh herbs – the easiest way to elevate flavor in a recipe is using fresh herbs instead of dried! Dried herbs have a lot less flavor.Ĭhicken breast or thighs – you can use any cut of chicken you like. Mix up the herbs – you can also add different herbs to this soup such as oregano, herbs de Provence, or rosemary. If you use white rice the cooking time will be about 20 minutes, brown rice and wild rice are both about 45 minutes. Using different types of rice – not all rice is going to cook the same. To avoid under-seasoning or over-seasoning, I recommend salting in small amounts at a time, tasting, and repeating until the flavor is just right. Why? Because not all salt is shaped the same – some salt grains are bigger, some are smaller, and so the flavor can be very different even if the measurement is the exact same. Why this recipe is “salt to taste” – the reason this recipe (and most on my blog) do not have an exact measurement of salt is that I’m a firm believer in “salting to taste”. Then place chicken back into the pot, season soup with salt & black pepper to taste, then season with fresh parsley. (5) When the soup is finished, remove the chicken and use forks to shred it into pieces. For white rice, you’ll need to only cook it for 20 minutes. (4) Then add rice to the pot (depending on what rice you choose will depend on the cooking time).įor wild rice or brown rice, you’ll need to cook the soup for 40 minutes. Then add thyme sprigs, broth, and rice to the pot. (3) When vegetables are done, add the browned chicken to the pot with the vegetables. Saute vegetables for 5 minutes or until soft. (2) Add vegetables into the same pot as chicken (do not wipe out the pot) and saute them with a pinch of salt along with chicken bits and oil (It adds flavor!). (1) First, brown chicken in oil on both sides for about 3 minutes. Herbs: use fresh thyme sprigs to infuse flavor into the soup while it simmers and fresh parsley to season at the end. Garlic: lots of garlic for lots of flavor!Ĭhicken broth: use organic broth that is low sodium, then adjust salt to taste as needed. Onion: yellow onion is recommended for the base flavor of the broth. Rice: This recipe uses wild rice, but you can also swap for brown or white rice (cooking times will vary as the recipe notes).Ĭarrots: for flavor and to add some veggies!Ĭelery: adds tons of flavor to the broth. You’ll need a handful of vegetables and pantry ingredients to make this soup happen! See below for the full list.Ĭhicken: I recommend using thighs (boneless + skinless) versus chicken breast because the thighs are a lot more tender and release a lot more flavor. Get Recipes → Ingredients – What You Need Get my top winter soup recipes right to your inbox.
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