Description
A comforting and creamy Chicken Wild Rice Soup packed with tender chicken, hearty wild rice, fresh vegetables, and a flavorful blend of herbs, perfect for cold weather meals.
Ingredients
Scale
Vegetables
- 2 stalks celery (sliced)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 30g/1 cup fresh spinach
Meat
- 2 chicken breasts
Rice & Grains
- 100g/2/3 cup wild rice (or long grain rice)
Liquids
- 1.5 litre/6 cups chicken stock
- 250ml/1 cup double/heavy cream
Fats & Thickeners
- 1 tbsp butter
- 3 tbsp butter (melted)
- 3 tbsp flour
Herbs & Spices
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of butter in a large pot over low heat. Add the sliced celery, sliced carrots, and chopped onion. Cook gently for 5 to 7 minutes until the vegetables are softened but not browned. Add the minced garlic and thyme, cooking for an additional 30 seconds to release their aroma.
- Simmer Soup Base: Pour in the chicken stock and add the bay leaf along with a pinch of salt and pepper. Place the whole chicken breasts and wild rice into the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes, or until the rice is tender and chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup along with the double/heavy cream, stirring to combine.
- Prepare Roux and Thicken Soup: In a small bowl, mix the melted 3 tablespoons of butter with the flour to create a roux. Stir this mixture into the soup, then bring the soup to a gentle boil. Let it simmer for a few minutes until it thickens to your liking.
- Add Spinach and Season: Stir in the fresh spinach until wilted. Taste the soup and add additional salt and pepper as needed. Remove the soup from heat and serve warm.
Notes
- This creamy chicken wild rice soup is loaded with nutritious vegetables and perfect for cold days.
- Wild rice adds a nutty flavor and chewy texture, but long grain rice works well as a substitute.
- For a lighter version, you can substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- Fresh spinach is optional but adds a nice color and freshness; you can also use kale or Swiss chard as alternatives.
- To save time, cooked rotisserie chicken can replace cooking chicken breasts in the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 8 g
- Sodium: 939 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 121 mg
