Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is a warm and hearty dish that’s perfect for chilly days. This comforting soup is packed with tender chicken, earthy wild rice, and fresh vegetables, making each spoonful a delight. It’s easy to prepare and can be made in one pot, which means less cleanup! Whether you’re serving it for lunch or dinner, this soup is sure to become a family favorite.

Table of Contents

Table of Contents

4 Reasons Why You’ll Love It

Great for Meal Prep
This soup holds up well in the fridge, making it a perfect choice for meal prep.

Nutritious and Filling
With chicken, vegetables, and wild rice, it provides a balanced meal full of nutrients.

Perfect for Any Occasion
Serve it on a cold day or for a cozy dinner gathering.

Delicious Leftovers
The flavors deepen as the soup sits, making the leftovers even tastier!

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Ingredients List

• 2 tablespoons butter or olive oil
• 1 small white or yellow onion, peeled and diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1/4 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 and freshly-cracked black pepper

How to make Step-by-Step

1. Sauté Vegetables
Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes. Add carrots, celery, and garlic and sauté for 3 more minutes.

2. Add Flour
Add flour and sauté for 1 more minute.

3. Combine Stock
Gradually pour in chicken stock, stirring frequently.

4. Add Main Ingredients
Add chicken breasts, mushrooms, wild rice, rosemary, and bay leaves; stir.

5. Simmer
Let simmer, then reduce heat to medium-low and cover, cooking for 40-45 minutes until rice is tender, stirring every 5-7 minutes.

6. Shred Chicken
Once cooked, remove chicken, shred or dice it, and return to soup.

7. Stir in Milk and Spinach
Stir in milk and spinach.

8. Season and Serve
Remove bay leaves, taste, and season with salt and pepper. Serve warm.

Serving Suggestions

Serve with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs on top adds a nice touch.

Storage Tips

• Keep in an airtight container in the fridge for up to 4 days.
• Freeze portions in freezer bags for up to 3 months.
• Reheat in a pot on the stove, adding a splash of water if needed.
• Avoid freezing milk-based soups if possible, as the texture may change.

Tips for Success

• Use fresh herbs for the best flavor.
• Sauté vegetables well to bring out their sweetness.
• Stir the soup periodically to prevent sticking.
• Adjust seasonings to taste before serving.

Variations to Try

• Add different vegetables like peas or green beans.
• Substitute turkey for chicken for a unique twist.
• Use brown rice instead of wild rice for a different texture.

FAQs

Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Is this soup gluten-free?
Use gluten-free flour and stock to make it gluten-free.

Can I use leftover chicken?
Absolutely! Add the chicken pieces in the last few minutes of cooking.

How can I make this soup spicier?
Add crushed red pepper flakes or diced jalapeños for a kick.

Closing Notes

Chicken and Wild Rice Soup is a delightful and easy dish that can be enjoyed all year round. The combination of flavors and textures makes it satisfying, while its simplicity makes it accessible for cooks of all skill levels. Feel free to personalize the recipe with your favorite ingredients or adjustments. Enjoy the warmth and comfort of this delicious soup!