This chicken wild rice soup is one for the recipe books. It’s simple yet delicious and perfect for a cozy night in!
The ingredients are simple and you probably already have everything you need in your pantry!
Ingredients:
- 2 chicken breasts
- 2/3 cups wild rice (rinsed)
- 4 T butter (divided)
- 3 T for roux
- 1 T for sautéing
- 2 stalks of celery
- 3 carrots
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 T flour
- 6 cups chicken stock
- 1 cup heavy cream
- 1 cup of spinach (fresh or frozen)
Dice veggies and rinse wild rice.
Heat butter in a pan over low heat and add celery onions and carrots. Cook until just beginning to soften.
Add garlic and thyme, cook until fragrant; about 30 seconds.
Add chicken stock, bay leaf, salt and pepper, chicken breasts and wild rice. Bring to a boil, lower heat and simmer for about 45 minutes until chicken is cooked and rice is tender.
Take out chicken and shred. Once shredded add back into pot along with the heavy cream.
**If using frozen spinach, I suggest adding it to the pot when you add the chicken and heavy cream.
Make the roux by mixing 3 tablespoons of butter and 3 tablespoons of flour. Stir into soup and add the spinach. Bring to a gentle boil. Simmer for a few minutes until soup begins to thicken. Salt and pepper to taste.
Ingredients
- 2 chicken breasts
- 2/3 cups wild rice rinsed
- 4 Tablespoon butter (divided)- 3 Tablespoon for roux 1 Tablespoon for sautéing
- 3 Tablespoon flour
- 2 stalks of celery
- 3 carrots
- 1 medium onion
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken stock
- 1 cup heavy cream
- 1 cup spinach fresh or frozen
Instructions
- Dice veggies and rinse wild rice.
- Heat butter in a pan over low heat and add celery onions and carrots. Cook until just beginning to soften.
- Add garlic and thyme, cook until fragrant; about 30 seconds.
- Add chicken stock, bay leaf, salt and pepper, chicken breasts and wild rice. Bring to a boil, lower heat and simmer for about 45 minutes until chicken is cooked and rice is tender.
- Take out chicken and shred. Once shredded, add back into pot along with the heavy cream.
- Make the roux by mixing 3 tablespoons of butter and 3 tablespoons of flour. Stir into soup and add the spinach. Bring to a gentle boil. Simmer for a few minutes until soup begins to thicken. Salt and pepper to taste.
