Chicken and Wild Rice Soup
Earthy, hearty and just creamy enough, this cozy soup is packed with fresh veggies and herbs
Ingredients
- 1 lb. boneless skinless chicken breasts
- 5 cups chicken broth
- 2 cups half-and-half
- 2 cups baby spinach leaves
- 8 oz. button mushrooms chopped
- 1 cup wild rice uncooked
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1/3 cup all purpose flour
- 6 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 tsp. poultry seasoning
- 1 tsp. salt
Instructions
- Cook the rice according to package instructions. Set aside.
- In a large stockpot or Dutch oven, melt 1 Tbsp. of butter over medium-low heat. Saute the diced onions, carrots and celery in the butter until softened, about 5-6 minutes.
- Add the minced garlic and mushrooms. Cook another 1-2 minutes.
- Pour in the broth, poultry seasoning and sat. Add the chicken. Bring to a boil.
- Once boiling, reduce the heat to low. Cover and simmer until the chicken is cooked, about 12 minutes. Remove the chicken onto a cutting board and shred with forks.
- In a separate saucepan, melt the remaining butter over medium-low heat. Whisk in the flour and cook until bubbling, about 1-2 minutes. Stir in the half-and-half until the mixture is slightly thickened.
- Pour the cream mixture, chicken, cooked rice and spinach leaves into the soup mixture. Serve warm.
Tried this recipe?Let us know how it was!