Description
This creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for cold weather, featuring tender chicken breasts, nutritious wild rice, fresh vegetables, and a rich creamy broth thickened with a homemade roux.
Ingredients
Scale
Vegetables
- 2 stalks celery (sliced)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 30g/1 cup fresh spinach
Proteins
- 2 chicken breasts
Grains
- 100g/2/3 cup wild rice (or long grain rice)
Liquids
- 1.5 litre/6 cups chicken stock
- 250ml/1 cup double/heavy cream
Fats and Thickening
- 1 tbsp butter
- 3 tbsp butter (melted)
- 3 tbsp flour
Herbs and Spices
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tbsp butter in a large pot over low heat and cook the chopped celery, carrots, and onion for 5-7 minutes until softened and fragrant. Add minced garlic and thyme, cooking for an additional 30 seconds.
- Add Stock and Simmer: Pour in the chicken stock, add the bay leaf, salt, and pepper. Place the chicken breasts and wild rice into the pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 45 minutes until the rice is tender and the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup along with the double/heavy cream, stirring to combine.
- Make Roux and Thicken Soup: In a small bowl, mix the melted 3 tbsp butter with 3 tbsp flour to create a roux. Stir this mixture into the soup, bring it to a gentle boil, and simmer for a few minutes until the soup thickens.
- Finish and Serve: Stir in the fresh spinach (if using) until wilted. Adjust salt and pepper to taste, remove from heat, and serve hot.
Notes
- This soup can be made with long grain rice if wild rice is unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Fresh spinach adds color and nutrition but can be omitted or substituted with kale or Swiss chard.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For gluten-free option, substitute flour with a gluten-free thickener like cornstarch mixed with water.
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
