Picture this: a chilly evening, the kind where your breath fogs up the air and the world feels just a little bit smaller, cozier. That’s when this creamy chicken and wild rice soup steps in, a bowl of pure warmth and comfort. It’s like a hug from your favorite sweater—one you didn’t know you needed until it wrapped around you, bringing together tender chicken, earthy wild rice, and a velvety broth that somehow manages to feel like home.
Steps
- Begin by melting butter or oil in a large pot over medium-high heat. Sauté diced onion for 4 minutes, then add carrots, celery, and minced garlic, cooking for an additional 3 minutes. Stir in flour and cook for one more minute, mixing frequently.
- Gradually pour in the chicken stock, stirring continuously to dissolve the flour. Add chicken breasts, mushrooms, wild rice, chopped fresh rosemary, and bay leaves, and stir to combine all ingredients.
- Allow the soup to reach a simmer, then reduce the heat to medium-low. Cover and cook for 30-45 minutes until the wild rice is tender, stirring every 5-7 minutes to prevent sticking.
- Carefully remove the chicken breasts and transfer them to a plate. Shred or dice the chicken into bite-sized pieces and return them to the pot.
- Stir in the milk and chopped baby spinach until well combined. Remove and discard the bay leaves from the soup.
- Season the soup to taste with salt and freshly cracked black pepper. Serve the soup warm and enjoy!
Ingredients
- 2 tablespoons butter or olive oil
- 1 small white or yellow onion, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken stock (or vegetable stock)
- 1 pound boneless skinless chicken breasts
- 8 ounces baby bella mushrooms, diced
- 1 cup uncooked wild rice, rinsed and drained
- 1 tablespoon finely-chopped fresh rosemary
- 2 bay leaves
- 2 cups plain milk (either cow’s milk or plant-based milk)
- 2 large handfuls of fresh baby spinach, roughly chopped
- Fine sea salt and freshly-cracked black pepper
FAQ
- How can I make this Chicken and Wild Rice Soup gluten-free?
- To make the soup gluten-free, omit the all-purpose flour and use a cornstarch slurry instead. Combine equal parts cornstarch and cold water, and add 1-2 tablespoons of the slurry to the soup after the rice is cooked, until you reach the desired thickness.
- Is there a way to make this soup vegetarian?
- Yes, you can make the soup vegetarian by substituting a can of chickpeas for the chicken and using vegetable stock instead of chicken stock. Alternatively, you might enjoy a vegan version that uses sweet potatoes and coconut milk as a base.
- What are some variations I can try with this soup?
- You can customize this soup by adding bacon bits for extra flavor, using Old Bay Seasoning instead of rosemary for a Cajun twist, or substituting collard greens or kale for the spinach. Additionally, you can swap the wild rice for other types of rice or orzo pasta, keeping in mind that cooking times may vary.
- Can I prepare this soup using a different cooking method?
- Absolutely! You can make this soup in an Instant Pot by cooking on high pressure for 30 minutes, followed by a natural and then a quick release. For a slow cooker, cook on high for 3-4 hours or low for 6-8 hours until the rice is tender.
- What should I do if I prefer a thinner soup broth?
- If you want a thinner broth, simply omit the flour or cornstarch. You can also use an immersion blender to puree some of the broth, being careful to remove the chicken first, to achieve a slightly thicker consistency without added thickeners.
Tips
- To enhance the flavor of your chicken and wild rice soup, consider frying 6-8 slices of bacon at the beginning. Use the bacon grease instead of butter or oil to sauté the veggies, and use crumbled bacon bits as a garnish.
- For a gluten-free version, skip the all-purpose flour and opt for a cornstarch slurry to thicken the soup. Mix equal parts cornstarch and cold water, and add it gradually until you reach the desired thickness.
- If you’re out of fresh rosemary, you can substitute it with 1 teaspoon of dried rosemary. Alternatively, try adding 1 1/2 tablespoons of Old Bay Seasoning for a flavorful Cajun twist.
- For a vegetarian option, replace the chicken with a can of chickpeas and use vegetable stock instead of chicken stock. This substitution provides a hearty and satisfying soup without the meat.
Equipment
- Instant Pot – If you choose to make the soup using the Instant Pot option.
- Crock-Pot/Slow Cooker – If you choose to make the soup using the Crock-Pot option.
- Immersion Blender – If you plan to partially purée the broth for thickening without using flour or cornstarch.
