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Chicken and Wild Rice Soup Recipe

Chicken and Wild Rice Soup Recipe
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★★★★★

4.8 from 11 reviews

This comforting and flavorful Chicken and Wild Rice Soup combines tender chicken, earthy wild rice, and fresh vegetables in a creamy broth seasoned with herbs and a hint of heat. Perfect for a cozy meal, this soup is hearty yet light, bringing together a delightful mix of textures and savory tastes.

Ingredients

Scale

Rice

  • 1 cup uncooked wild rice
  • 1 ¾ cups chicken broth
  • 2 tablespoons butter

Soup

  • 1 ¼ lb. boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • ½ chicken bouillon cube
  • 1 cup packed baby spinach

Seasonings

  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried parsley
  • ¾ teaspoon mustard powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper

Instructions

  1. Cook the Rice: Cook 1 cup uncooked wild rice with 1 ¾ cups chicken broth according to package instructions. Once cooked, stir in 2 tablespoons butter, fluff with a fork, and set aside.
  2. Prepare the Chicken: Pat 1 ¼ pounds boneless skinless chicken breasts dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat and sear the chicken on each side for 3-4 minutes until lightly golden. Remove and let rest for 10 minutes, then shred or dice with two forks.
  3. Deglaze the Pot: Turn off the heat and add ½ cup dry white wine to the pot. Set heat to medium and use a silicone spatula to scrape the bottom and sides, loosening browned bits for flavor. Reduce the wine by half, about 4 minutes.
  4. Sauté Vegetables: Add 3 tablespoons butter, 1 diced yellow onion, ¾ cup sliced carrots, and 2 diced celery ribs to the pot. Cook for 5-6 minutes to soften the vegetables.
  5. Add Aromatics and Seasonings: Stir in 3 minced garlic cloves, 1 teaspoon soy sauce, 1 teaspoon hot sauce, dried basil, oregano, parsley, mustard powder (¾ teaspoon each), and thyme and pepper (¼ teaspoon each). Then sprinkle 1/3 cup flour over the mixture and cook for 2 minutes to create a roux.
  6. Add Liquids and Simmer: Gradually add 5 cups chicken broth in small splashes, stirring constantly to avoid lumps. Similarly, add 1 cup heavy cream. Stir in ½ chicken bouillon cube dissolved in the broth. Bring the soup to a boil, then reduce heat to a gentle simmer.
  7. Combine Chicken and Simmer: Return the shredded chicken, along with any juices, to the pot. Cover partially and simmer for 15 minutes, ensuring the soup doesn’t boil to keep chicken tender.
  8. Add Spinach: Stir in 1 cup packed baby spinach and cook until just wilted, about 2-3 minutes.
  9. Serve: Spoon the cooked wild rice into serving bowls and ladle the soup on top. Alternatively, stir the rice directly into the soup pot if no leftovers are desired, then serve immediately.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
  • If you prefer, substitute chicken breasts with thighs for a richer flavor.
  • Adjust hot sauce to taste depending on desired spice level.
  • Use low-sodium chicken broth and bouillon for a lower salt option.
  • Leftover soup can be refrigerated for 3-4 days and reheated gently.

Nutrition

Keywords: Chicken Wild Rice Soup, creamy chicken soup, hearty soup, wild rice recipe, comforting soup recipe

Find it online: https://tastemadebyclara.com/chicken-and-wild-rice-soup-recipe/