Description
A comforting and creamy Chicken Wild Rice Soup packed with tender chicken, wild rice, fresh vegetables, and a rich roux-based broth. Perfect for cold weather, this hearty soup combines wholesome ingredients for a satisfying meal.
Ingredients
Scale
Soup Base
- 1 tbsp butter
- 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
- Salt and pepper to taste
- 2 chicken breasts
- 100g/2/3 cup wild rice (or long grain rice)
- 1.5 litre/6 cups chicken stock
Roux and Finishing
- 3 tbsp butter (melted)
- 3 tbsp flour
- 250ml/1 cup double/heavy cream
- 30g/1 cup fresh spinach (optional)
Instructions
- Sauté Vegetables: Heat 1 tablespoon 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. Then add the minced garlic and thyme, cooking for an additional 30 seconds to release the aroma.
- Add Stock and Chicken: Pour in the chicken stock, add the bay leaf, a pinch of salt and pepper, chicken breasts, and wild rice. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for 45 minutes, or until the wild rice is tender and chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the soup. Using two forks, shred the chicken into bite-sized pieces and return it to the pot along with the double/heavy cream. Stir to combine evenly.
- Make Roux and Thicken Soup: In a small bowl, mix the melted butter with flour to form a smooth roux. Gradually stir the roux into the soup. Bring the soup back to a gentle boil and allow it to simmer for a few minutes until the soup thickens to a creamy consistency.
- Add Spinach and Season: Stir in fresh spinach leaves if using, and cook until just wilted. Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
Notes
- The soup can be made with long grain rice if wild rice is unavailable, though wild rice adds a distinct texture and flavor.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Adding fresh spinach at the end adds color and nutrients but can be omitted if preferred.
- Leftover soup thickens as it cools; thin with a little extra chicken stock or water when reheating.
- Can be prepared ahead and reheated gently on stove for convenient meal prep.
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
