Hearty Chicken and Wild Rice Soup
A hearty and filling soup chock full of healthy chicken and veggies!
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Whether you are craving some cozy comfort food or looking to stock up on a healthy, hearty soup that can restore you to good spirits, Chicken and Wild Rice Soup is a classic recipe that’s good for the soul. It’s brothy enough to help clear some congestion and it’s got plenty of nourishing veggies. Juicy chicken gives the soup extra protein (and some ballast) but also tons of flavor.
Like all the best soups, this one starts with a trio of onions, carrots, and celery. They soak up the flavors of stock, white wine, and herbs while providing the bedrock of your broth. Chicken and Wild Rice Soup goes well beyond the favorites, adding sliced mushrooms for earthiness, spinach for vitality, and a refreshing burst of flavor from sliced green beans.
You can use straight wild rice, or a wild rice blend in the soup, you can’t go wrong. The rice provides a nice nutty flavor that sets it apart from white grains and creates a texture contrast with the chicken that is noticeable on your palate. The rice also takes on the herbaceous flavors of rosemary, thyme, and sage, giving each spoonful a zesty burst of warmth.
An earthy toastiness runs throughout the whole of this straightforward and enjoyable meal. It’s hearty, healthy, and takes just one hour to cook on the stovetop. Chicken and Wild Rice Soup is a great pick-me-up for when you’re sick or feeling flat, or just want to indulge in a soothing, warming bowl of comfort. I highly recommend making a large batch, because as good as it is on the first taste, it’s perfect for make-ahead meals when you’re busy (and it arguably tastes even better).
Hearty Chicken and Wild Rice Soup
Yield(s): Serves 6
15m prep time
50m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped finely
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup green beans, sliced
- 3 tablespoons minced garlic
- 1/4 cup all-purpose flour
- 5-6 cups vegetable stock
- 1 cup dry white wine
- 1 lb chicken breasts, trimmed
- 8 oz mushrooms, diced
- 1 1/2 cups uncooked wild rice, rinsed and drained
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sage
- 1 teaspoon thyme
- 2 bay leaves
- 2 cups whole milk
- 1 cup fresh baby spinach, roughly chopped
- Kosher salt and black pepper, to taste
Preparation
- Melt oil in a large stockpot over medium-high heat. Add onion and sauté until translucent (3-4 minutes).
- Add carrots, celery, beans, and garlic and cook for 5 minutes, stirring occasionally. Add the flour and sauté for 1 more minute while continuously stirring.
- Gradually add the chicken stock, stirring as you pour so that the clumps of flour dissipate. Add the wine, chicken breasts, mushrooms, wild rice, and herbs, then bring the soup to a simmer.
- Reduce heat to medium-low, cover, and cook for 40 minutes (or until the wild rice is tender). Remove the chicken from the broth and shred or dice the chicken. Re-introduce the chicken to the rest of the soup.
- Add the milk and baby spinach then stir thoroughly until combined. Cook for 2 minutes. Remove the bay leaves, then season with salt and black pepper.
- Serve the chicken and wild rice soup with hot, crusty bread rolls.
Recipe adapted from Gimme Some Oven