Ingredients and Weight:
- Chicken Breast: 400 grams
- Wild Rice: 200 grams
- Heavy Cream: 1 cup
- Onion: 1 medium, chopped
- Celery: 2 sticks, chopped
- Carrots: 2 medium, chopped
- Garlic: 4 cloves, minced
- Salt and Pepper: to taste
- Chicken Stock or Broth: 4 cups
- Fresh Parsley or Thyme: for garnish (optional)
Preparation Time: 2 hours (includes preparation and cooking time)
Cooking Time: 1 hour 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, boil chicken stock or broth.
- Add chopped chicken breast and cook until almost fully cooked. Remove from pot and let cool. Shred the chicken into small pieces.
- In the same pot, add chopped onions, celery, carrots, and garlic. Simmer for 10 minutes.
- Add cooked wild rice and shredded chicken back to the pot.
- Pour heavy cream and season with salt and pepper. Simmer for another 30 minutes.
- Garnish with fresh parsley or thyme (optional).
- Serve hot.
Nutritional Information: (Per serving, assuming 8 total servings)
Calories: Approximately 450 calories per serving (depending on ingredients used)
Fat: 24g
Carbohydrates: 25g
Protein: 30g
Dish Characteristics:
- Creamy and rich texture due to the heavy cream.
- Combination of wild rice and chicken offers a unique flavor profile.
- Great for colder weather or as a comforting dish.
User Comments:
- "The soup was very creamy and rich, exactly what I expected from a five-star hotel chef."
- "The wild rice gave the soup a unique flavor that I really enjoyed."
- "The dish was very filling and comforting, perfect for a cold winter day."
Special Precautions and Tips:
- Ensure that all ingredients are fresh for best results.
- Adjust seasoning according to taste.
- If using store-bought chicken stock or broth, check for salt content before adding more salt during cooking.
- Wild rice may require more time to cook compared to regular rice, so make sure to cook it separately before adding it to the soup.
