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Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

  • Total Time: 1 hour
  • Diet: Dairy-free (variation), Vegetarian (variation)

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or shredded rotisserie chicken)
  • 1 cup uncooked wild rice blend (thoroughly rinsed)
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups fresh spinach (optional, for extra greens)
  • Fresh parsley for garnish

Instructions

  1. Start by prepping all your vegetables to ensure a smooth cooking process. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic and cook for an additional 60 seconds until fragrant, being careful not to let the garlic burn.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in one cup of the chicken broth while whisking to create a smooth paste. Gradually add the remaining broth, stirring well to ensure no lumps remain. Add the rinsed wild rice, dried thyme, rosemary, salt, and pepper. If using raw chicken breasts, add them whole into the liquid now. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until the rice is tender.
  3. Once the rice is cooked, remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks and return the meat to the pot. Stir in the heavy cream and fresh spinach if you are using it. Let the soup simmer uncovered for another 5 minutes to allow the flavors to meld and the broth to thicken slightly. Taste and adjust the seasoning with extra salt or pepper as needed.
  4. Ladle the hot soup into deep bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley and a crack of black pepper. Serve immediately with a side of crusty sourdough bread or a light green salad for a complete, satisfying meal.
  • Cook Time: 60 minutes

Find it online: https://www.smilefood.net/creamy-chicken-and-wild-rice-soup-4/