Description
A creamy and comforting chicken wild rice soup loaded with fresh vegetables, tender chicken breasts, and nutritious wild rice, perfect for warming up on a cold day.
Ingredients
Scale
Vegetables and Herbs
- 2 stalks celery (sliced)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 30g/1 cup fresh spinach (optional)
Proteins
- 2 chicken breasts
Liquids and Fats
- 1 tbsp butter
- 3 tbsp butter (melted)
- 1.5 litre/6 cups chicken stock
- 250ml/1 cup double/heavy cream
Carbohydrates and Thickener
- 100g/2/3 cup wild rice (or long grain rice)
- 3 tbsp flour
Seasonings
- salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of butter in a large pot over low heat. Add sliced celery, carrots, and chopped onion, cooking them gently for 5-7 minutes until softened. Add minced garlic and thyme, continuing to cook for another 30 seconds to release the aromas.
- Simmer Soup Base: Pour in the chicken stock and add the bay leaf, a pinch of salt and pepper, chicken breasts, and wild rice. Increase the heat to bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 45 minutes or until the rice is tender and chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the soup and shred them finely using two forks. Return the shredded chicken back to the pot with the soup and stir in the double/heavy cream for richness.
- Make and Add Roux: In a small bowl, mix the melted butter with flour to form a roux. Slowly stir the roux into the simmering soup and bring it to a gentle boil. Continue simmering for a few minutes until the soup thickens to desired consistency.
- Finish and Serve: Stir in fresh spinach leaves, if using, and season the soup with additional salt and pepper to taste. Remove the bay leaf and take the soup off the heat. Serve warm.
Notes
- This creamy chicken wild rice soup is a hearty and satisfying meal ideal for cold weather.
- Wild rice can be substituted with long grain rice if preferred.
- Fresh spinach adds extra vitamins and color but can be omitted or replaced with kale or other greens.
- For a lighter version, substitute heavy cream with half-and-half or milk, though this will reduce creaminess.
- Make sure to stir continuously when adding the roux to avoid lumps.
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
