Description
A hearty and creamy chicken wild rice soup packed with fresh vegetables, tender chicken, and wholesome wild rice. This comforting soup is perfect for cold weather and combines flavorful herbs with a rich roux for a satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 2 stalks celery (sliced)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 clove garlic (minced)
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- 30g/1 cup fresh spinach (optional)
Proteins and Grains
- 2 chicken breasts
- 100g/2/3 cup wild rice (or long grain rice)
Liquids and Dairy
- 1.5 litre/6 cups chicken stock
- 250ml/1 cup double/heavy cream
Fats and Thickening Agents
- 1 tbsp butter
- 3 tbsp butter (melted)
- 3 tbsp flour
Seasonings
- salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tbsp butter in a large pot over low heat. Cook the chopped celery, carrots, and onion for 5-7 minutes until softened. Add minced garlic and thyme, cooking for 30 seconds more to release their aroma.
- Simmer Soup Base: Pour in the chicken stock and add the bay leaf, a pinch of salt, and pepper. Add the chicken breasts and wild rice to the pot. Bring to a boil, then reduce heat to simmer gently for 45 minutes, or until the rice is tender and chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the soup along with the double/heavy cream, stirring to combine.
- Prepare and Add Roux: In a small bowl, mix the melted 3 tbsp butter with the flour to form a roux. Stir the roux gradually into the simmering soup. Bring the soup gently to a boil and let it simmer for a few minutes until it thickens.
- Add Spinach and Season: Stir in fresh spinach if using, and adjust seasoning with salt and pepper to taste. Remove the pot from heat and serve hot.
Notes
- This soup is a perfect wholesome meal for cold weather and can be made ahead and reheated.
- Substitute wild rice with long grain rice if preferred for a milder texture.
- For a lighter version, replace double cream with half-and-half or a lighter cream alternative.
- Adding fresh spinach at the end adds color and nutrition but is optional.
- Make sure to simmer gently after adding the roux to avoid curdling the cream.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 8 g
- Sodium: 939 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 121 mg
