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Chicken and Wild Rice Soup

A heartwarming blend of tender chicken, earthy wild rice, and creamy broth, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Wild Rice
  • 1 cup uncooked wild rice Using Lundberg Wild Rice for best flavor.
  • 1.75 cups chicken broth Homemade is best.
  • 2 tablespoons butter At room temperature for easy mixing.
For the Soup
  • 1.25 lbs boneless skinless chicken breasts Thighs can be used for extra flavor.
  • to taste Salt and pepper
  • 2 tablespoons olive oil Extra virgin for better flavor.
  • 0.5 cup dry white wine A good value Sauvignon Blanc is recommended.
  • 3 tablespoons butter Room temperature.
  • 1 medium yellow onion, diced
  • 0.75 cup carrots, sliced Use fresh for sweetness.
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce Feel free to use low-sodium.
  • 1 teaspoon hot sauce Adjust according to spice preference.
  • 0.33 cup flour For thickening.
  • 5 cups chicken broth Homemade if possible.
  • 1 cup heavy cream For creaminess.
  • 0.5 cube chicken bouillon Omit if desired.
  • 1 cup packed baby spinach Can substitute with favorite greens.
  • 0.75 teaspoon dried basil
  • 0.75 teaspoon dried oregano
  • 0.75 teaspoon dried parsley
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon pepper

Method
 

Cook the Wild Rice
  1. In a medium saucepan, bring the chicken broth to a boil. Add the uncooked wild rice and butter. Cover, reduce heat, and simmer according to package instructions until tender (about 45 minutes). Fluff with a fork when done.
Sear the Chicken
  1. Season the chicken breasts with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear the chicken on each side for 3-4 minutes until golden brown. Remove and let rest before dicing or shredding.
Deglaze the Pot
  1. With the heat off, add dry white wine to deglaze, scraping up any brown bits. Return the pot to medium heat and let the wine reduce by half (2-3 minutes).
Sauté the Veggies
  1. Add diced onion, sliced carrots, diced celery, and butter. Cook for 5-6 minutes until softened. Stir in minced garlic, soy sauce, hot sauce, and dried herbs, then sprinkle in flour. Cook for another 2 minutes.
Make the Soup Base
  1. Gradually stir in chicken broth and heavy cream. Crumble in chicken bouillon, bring to a boil, then reduce to a simmer.
Combine Chicken and Spinach
  1. Return the chicken to the pot and simmer, covered, for 15 minutes. Stir in packed baby spinach and let wilt for 2-3 minutes.
Serve
  1. Serve the soup over a scoop of wild rice in deep bowls.

Notes

Fresh herbs can enhance flavor. Store in airtight containers; refrigerate for 3-4 days or freeze for up to 3 months.