Description
This creamy Chicken Wild Rice Soup is a comforting and hearty dish packed with tender chicken, wild rice, fresh vegetables, and a touch of cream. Perfect for cold weather, it combines the earthy flavor of wild rice with a rich, velvety broth enhanced by fresh thyme and spinach.
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
- 30g/1 cup fresh spinach
Proteins and Dairy
- 2 chicken breasts
- 250ml/1 cup double/heavy cream
Grains and Stock
- 100g/2/3 cup wild rice (or long grain rice)
- 1.5 litre/6 cups chicken stock
Fats and Thickener
- 1 tbsp butter
- 3 tbsp butter, melted
- 3 tbsp flour
Seasonings
- 1 bay leaf
- salt and pepper to taste
Instructions
- Sauté vegetables: Heat 1 tbsp of butter in a large pot over low heat. Add the sliced celery, carrots, and chopped onion. Cook gently for 5-7 minutes until softened. Add minced garlic and thyme, cooking for an additional 30 seconds to release the flavors.
- Add liquids and chicken: Pour in the chicken stock, add one bay leaf, a pinch of salt and pepper. Place the chicken breasts into the pot along with the wild rice. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer soup: Let the soup simmer for 45 minutes, or until the wild rice is tender and the chicken is cooked through. Remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the soup along with the double/heavy cream.
- Prepare roux and thicken: In a small bowl, combine melted butter with flour to make a roux paste. Stir this mixture into the soup, increase the heat to bring it to a gentle boil, and let it simmer for a few minutes until the soup thickens slightly.
- 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 hot for a comforting meal.
Notes
- This soup is great for cold weather and makes a satisfying main course.
- Wild rice can be substituted with long grain rice but wild rice offers a nuttier flavor and chewier texture.
- Use low-fat cream or milk for a lighter version.
- Spinach adds freshness but can be omitted or replaced with kale or Swiss chard.
- Make sure to simmer gently to cook the rice fully without breaking down ingredients.
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
