Oh, the joys of a chilly evening, when all you crave is a warm bowl of something that hugs you from the inside out. This Creamy Chicken and Wild Rice Soup is like a soft, cozy sweater, perfect for those nights when the wind howls louder than your favorite true-crime podcast. I remember my grandma’s kitchen, her laughter mingling with the aroma of simmering soup—simple moments that felt like magic.
Steps
- Begin by melting butter or oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes, stirring occasionally. Next, add diced carrots, celery, and minced garlic, sautéing for an additional 3 minutes. Stir in flour and cook for 1 more minute, ensuring you stir frequently.
- Slowly pour in the chicken stock, stirring continuously to dissolve the flour into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, and bay leaves, and mix well.
- Bring the soup to a simmer, then lower the heat to medium-low. Cover the pot and let it simmer for 30 minutes, or until the wild rice is tender, stirring every 5-7 minutes to prevent sticking.
- Carefully remove the chicken breasts from the pot and place them on a plate. Shred or dice the chicken into bite-sized pieces and return them to the soup.
- Stir in the milk and chopped baby spinach, mixing until well combined.
- Remove and discard the bay leaves. Taste the soup and season with salt and black pepper to your preference.
- Serve the soup warm and enjoy its comforting flavors.
Ingredients
- 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 vegetable 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
FAQ
- Can I make this soup gluten-free?
- Yes, you can make this soup gluten-free by skipping the all-purpose flour and using a cornstarch slurry. Mix equal parts cornstarch and cold water, and add it to the soup after the rice has cooked until you reach your desired thickness.
- What can I use as a substitute for wild rice?
- You can substitute different types of rice or orzo pasta in place of wild rice, but keep in mind that the cooking time might vary depending on your choice.
- How can I make this soup vegetarian?
- To make the soup vegetarian, replace the chicken with a can of chickpeas and use vegetable stock instead of chicken stock. Alternatively, you might want to try a vegan version that uses sweet potatoes and coconut milk.
- Can I cook this soup using an Instant Pot or Crock-Pot?
- Absolutely! You can use an Instant Pot by combining most ingredients and cooking on high pressure for 30 minutes, or use a Crock-Pot by setting it on high for 3-4 hours or low for 6-8 hours. In both cases, prepare the milk and flour mixture separately and add it to the soup afterwards.
- What are some variations to enhance the flavor of this soup?
- To enhance the flavor, you can add bacon by frying it at the start and using the grease to sauté the veggies, or substitute rosemary with 1 1/2 tablespoons of Old Bay Seasoning for a Cajun twist. Additionally, you can try using different greens like kale or collard greens instead of spinach.
Tips
- Choose the Right Rice: Ensure you use 100% wild rice, as black rice can alter the soup’s color unexpectedly. A wild rice blend is also an option, but be mindful that it may affect the cooking time.
- Enhance Flavor with Bacon: For a richer taste, consider frying bacon at the start of the recipe. Use the leftover bacon grease to sauté the veggies, and garnish your soup with crumbled bacon bits for an extra savory touch.
- Adjust for Dietary Needs: To make the soup gluten-free, skip the flour and use a cornstarch slurry to thicken it. Alternatively, for a vegetarian version, swap chicken with chickpeas and use vegetable stock.
- Experiment with Seasonings: If you’re looking for a different flavor profile, try replacing rosemary with Old Bay Seasoning for a Cajun twist. This can offer a unique and delicious variation to the traditional recipe.
Equipment
- Instant Pot or Crock-Pot (if you plan to use these cooking methods)
- Large stockpot
- Tongs (for handling chicken breasts)
- Immersion blender (if you choose to puree some of the broth)
- Whisk (for combining flour and milk if using the Instant Pot or Crock-Pot method)
- stocked kitchen.
