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–+ servings
Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

A delicious creamy Chicken and Wild Rice Soup loaded with veggies and savory flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • stockpot
  • saucepan
  • measuring cups
  • cutting board
  • knife
  • Tongs

Ingredients
  

Vegetables and Seasonings

  • 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
  • 8 ounces baby bella mushrooms diced
  • 1 cup wild rice uncooked, rinsed and drained
  • 1 tablespoon fresh rosemary finely chopped
  • 2 bay leaves
  • 2 cups milk plain, cow’s milk or plant-based
  • 2 large handfuls fresh baby spinach roughly chopped
  • fine sea salt
  • freshly-cracked black pepper

Instructions
 

Cooking Steps

  • 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, stirring every 5-7 minutes.
  • Use tongs to transfer the chicken breasts to a clean plate. Dice or 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 salt and black pepper.
  • Serve warm and enjoy!

Notes

Feel free to use precooked diced or shredded chicken instead of raw chicken. Instant Pot and Crock-Pot options are provided in the recipe.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 5mgCalcium: 300mgIron: 2mg
Keyword Chicken and Wild Rice Soup, comfort food, Cozy Soup, creamy soup, healthy soup, vegetable soup
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