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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Delicious Chicken and Wild Rice Soup featuring a creamy broth, veggies, and chicken, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 7 servings
Calories 350 kcal

Equipment

  • dutch oven
  • Bay Leaves

Ingredients
  

Base Ingredients

  • 2 tablespoons butter or olive oil
  • 1 small white or yellow onion peeled and diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • ¼ cup all-purpose flour
  • 6 cups chicken stock or veggie 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 cow’s milk or plant-based milk
  • 2 large handfuls fresh baby spinach roughly chopped
  • fine sea salt
  • freshly-cracked black pepper

Instructions
 

Cooking Instructions

  • Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute, stirring frequently.
  • Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.
  • Let the soup continue cooking until it reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 40-45 minutes or until the wild rice is tender — being sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.
  • Use tongs to carefully transfer the chicken breasts to a clean plate. Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.
  • Stir in the milk and baby spinach until combined.
  • Remove and discard the bay leaves. Taste and season the soup with however much salt and black pepper you think it needs.
  • Serve warm and enjoy!

Notes

Feel free to add in 3-4 cups of precooked diced or shredded chicken instead of raw chicken. Instructions for Instant Pot and Crock-Pot options are also available.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 50IUVitamin C: 20mgCalcium: 20mgIron: 10mg
Keyword Chicken and Wild Rice Soup, chicken soup, Comfort Food, cozy soup, creamy soup, wild rice
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