As the leaves turn golden and the air grows crisp, there’s something undeniably comforting about a steaming bowl of soup that warms both heart and home. Our Chicken Wild Rice and Butternut Squash Soup is a treasured family recipe, perfect for autumn evenings. Every spoonful boasts tender chicken, nutty wild rice, and sweet butternut squash chunks in a savory, rich broth. It’s a dish that embodies the essence of seasonal comfort and fosters family bonding around the dinner table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups water
- 1 small butternut squash, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh thyme for garnish
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add diced carrots and celery to the pot, cooking for an additional 5 minutes until slightly tender.
- Stir in cubed chicken breasts, cooking until they begin to turn golden on the outside, about 6 to 8 minutes.
- Mix in the rinsed wild rice, coating it well with the vegetables and chicken.
- Pour in the chicken broth and water, bringing the mixture to a gentle boil.
- Add the diced butternut squash, dried thyme, salt, and pepper. Reduce heat to low, cover, and simmer for 30 minutes or until the wild rice is cooked and butternut squash is tender.
- Ladle soup into bowls, garnishing with a sprinkle of fresh thyme. Serve warm and enjoy!
Helpful Tips and Variations
- For a creamy version, stir in 1 cup of heavy cream or coconut milk after the rice and squash are tender.
- Vegetarian option: Substitute chicken with chickpeas or extra vegetables like mushrooms and bell peppers.
- Add a touch of heat with a pinch of red pepper flakes during step 5.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding additional broth if needed.
Ingredient Substitutions
- Substitute wild rice with brown or basmati rice for a different texture.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Complementary Dishes and Drinks
This hearty soup pairs beautifully with a fresh green salad or a slice of crusty sourdough bread. For drinks, consider a warm apple cider or a glass of crisp white wine like Chardonnay.
We can’t wait to see how you and your family enjoy this Chicken Wild Rice and Butternut Squash Soup. Share your warm bowls of comfort by using #ZynahzRecipes or tagging @Zynahz on Instagram. Your feedback means the world to us, so please leave a comment on our website zynahz.com. Stay inspired by subscribing to our newsletter for the latest recipes and updates, and join our warm community by following us on social media. Happy cooking!
