Description
This comforting Chicken and Wild Rice Soup combines tender chicken, hearty wild rice, and fresh vegetables in a creamy, flavorful broth. Seared chicken adds depth, while aromatics and seasonings create a rich, satisfying soup perfect for cozy meals.
Ingredients
Rice
- 1 cup uncooked wild rice
- 1 ¾ cups chicken broth
- 2 tablespoons butter
Chicken
- 1 ¼ lb. boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce and Vegetables
- 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
- 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
- Cook the wild rice: Cook 1 cup of wild rice according to package instructions, using 1 ¾ cups chicken broth as the cooking liquid. Once cooked, stir in 2 tablespoons butter, fluff with a fork, and set aside.
- Sear the chicken: Pat chicken breasts dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Sear chicken for 3-4 minutes per side until lightly golden but not fully cooked. Remove from pot and let rest for 10 minutes before shredding or dicing with forks.
- Deglaze the pot: Turn off heat, add ½ cup dry white wine to the pot. Return heat to medium and scrape the bottom and sides of the pot with a silicone spatula to release browned bits. Reduce wine by half, about 4 minutes.
- Sauté vegetables and build flavor: Add 3 tablespoons butter, diced onion, sliced carrots, and celery to the pot. Cook and soften vegetables for 5-6 minutes. Stir in garlic, soy sauce, hot sauce, dried basil, oregano, parsley, mustard powder, thyme, and pepper. Mix well. Sprinkle in 1/3 cup flour and cook for 2 minutes to form a roux.
- Add liquids and seasonings: Gradually stir in 5 cups chicken broth in small splashes, stirring continuously to avoid lumps. Follow with 1 cup heavy cream added the same way. Crumble in ½ chicken bouillon cube. Bring mixture to a boil, then reduce to a gentle simmer.
- Finish cooking the chicken: Return the shredded or diced chicken along with any accumulated juices to the pot. Partially cover and simmer gently for 15 minutes. Avoid boiling to keep chicken tender.
- Add spinach: Stir in 1 cup packed baby spinach and cook until wilted, about 2-3 minutes.
- Serve: Spoon cooked wild rice into serving bowls and ladle soup over the top. Alternatively, if no leftovers are needed, stir the rice directly into the soup pot and serve immediately.
Notes
- Cooking times for wild rice may vary—follow package directions closely.
- Using chicken broth to cook the rice adds additional flavor.
- The chicken does not need to be fully cooked when searing because it finishes cooking in the soup.
- Dry white wine can be omitted or substituted with additional chicken broth if preferred.
- Adjust hot sauce amount to taste depending on spice preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
