Creamy Chicken Wild Rice and Corn Soup Recipe

Introduction

There’s something magically comforting about a simmering pot of soup on a cool evening, and our Creamy Chicken Wild Rice and Corn Soup encapsulates that warmth and coziness. This dish is perfect for family gatherings or as a comforting weekend meal. With its creamy texture, tender chicken, earthy wild rice, and the delightful crunch of fresh corn, it’s not just a meal—it’s a heartwarming experience. Gather your loved ones around and let this soup become a new family favorite.

Recipe Summary

Ingredients

• 2 cups shredded cooked chicken
• 1 cup wild rice
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and thyme, and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Stir in the wild rice, reduce heat to a simmer, cover, and cook for 30 minutes, or until the rice is tender.
4. Add the corn kernels and shredded cooked chicken to the pot. Stir to combine and allow it to heat through.
5. Stir in the heavy cream and let the soup simmer for an additional 5 minutes, or until it’s heated thoroughly. Season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.

Helpful Tips

To save time, you can use pre-cooked rotisserie chicken. For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy creamer. If fresh corn is out of season, frozen corn kernels work just as well. For an added touch of flavor, consider adding a pinch of smoked paprika or cooking the soup with a parmesan rind.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally until heated through. This soup can also be frozen for up to 2 months; just allow it to thaw in the refrigerator overnight before reheating.

Pairings

This Creamy Chicken Wild Rice and Corn Soup pairs wonderfully with a crisp garden salad and some garlic bread. For beverages, a glass of chilled white wine or freshly brewed iced tea complements the flavors beautifully.

Conclusion

I hope this cozy bowl of Creamy Chicken Wild Rice and Corn Soup brings warmth and joy to your family as it does to mine. I’d love to see your creations, so don’t forget to share your photos using #ZynahzRecipes or tag @Zynahz on Instagram. Your feedback is always welcome on our website, Zynahz.com. Subscribe to our newsletter for more delicious recipes, and follow us on social media for the latest updates. Happy cooking!