Description
A creamy and hearty Chicken Wild Rice Soup loaded with vegetables and tender shredded chicken, perfect for a comforting and satisfying meal on cold days.
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
Main Ingredients
- 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
Instructions
- Cook Vegetables: Heat 1 tbsp butter in a large pot over low heat. Add chopped celery, sliced carrots, and chopped onion. Cook gently for 5-7 minutes until vegetables soften. Add minced garlic and thyme, cooking for an additional 30 seconds to release the aroma.
- Simmer Soup: Pour in the chicken stock and add the bay leaf, salt, and pepper. Place the chicken breasts and wild rice into the pot. Bring the mixture to a boil, then reduce heat to low and simmer gently for 45 minutes until the 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. Return the shredded chicken to the soup along with the heavy cream, stirring to combine and heat through.
- Make Roux & Thicken Soup: In a small bowl, mix the melted butter with flour to form a roux. Gradually stir the roux into the simmering soup. Raise the heat slightly and bring to a gentle boil, allowing the soup to thicken for a few minutes while stirring continuously.
- Add Spinach & Season: Stir in the fresh spinach leaves until wilted. Taste and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaf and serve the soup hot.
Notes
- This soup is a comforting and nutritious option for cold weather, packed with vegetables and creamy richness.
- Wild rice can be substituted with long grain rice if preferred or more readily available.
- Use fresh spinach for added color and nutrients, but you may omit if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
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
