Chicken And Wild Rice Soup
Creamy Chicken and Wild Rice Soup blends tender chicken, hearty wild rice, fresh spinach, and savory vegetables in a velvety broth. A perfect comfort food for any occasion.
8 Servings
Ingredients
- 2 tablespoons Olive Oil
- 1 Medium Onion diced
- 3 Carrots peeled and diced
- 2 Celery Ribs diced
- 4 Cloves Garlic minced
- 1/4 cup All-Purpose Flour
- 6 cups Chicken Broth
- 1 cup Mushrooms diced
- 1 1/2 tablespoons Fresh Rosemary finely chopped
- 2 Bay Leaves
- 1 teaspoon Salt plus more to taste
- 1/2 teaspoon Black Pepper plus more to taste
- 1 cup Wild Rice
- 1 1/2 pounds Boneless Skinless Chicken Breasts cut into 1-inch cubes
- 1 cup Half and Half plus more to taste
- 2 cups Fresh Spinach chopped
Instructions
Prepare the Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and cook for approximately 5 minutes, stirring occasionally, until the vegetables are tender and aromatic. Add the minced garlic and cook for an additional minute.
Create the Soup Base
- Sprinkle the flour over the sautéed vegetables, stirring to coat evenly. Gradually pour in the chicken broth while stirring constantly to ensure a smooth consistency. Increase the heat to medium-high and bring the mixture to a gentle boil.
Incorporate the Rice and Seasonings
- Stir in the wild rice, mushrooms, rosemary, bay leaves, salt, and pepper. Reduce the heat to a low simmer, cover the pot, and allow the soup to cook for approximately 45 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Cook the Chicken
- Add the cubed chicken to the pot, stirring to combine. Cover and continue to simmer for an additional 5 minutes, or until the chicken is fully cooked.
Add Spinach and Cream
- Stir in the fresh spinach and half and half. Cook for 2–3 minutes, allowing the spinach to wilt slightly and the soup to reach your desired level of creaminess. Adjust the seasoning with additional salt and pepper if needed.
Serve
- Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh rosemary or a crack of black pepper if desired. Serve immediately.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener. Additionally, verify that your chicken broth is certified gluten-free to avoid any cross-contamination.