Name: Chicken and Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tbsp butter; 1 small white or yellow onion; 2 medium carrots; 2 Celery Stalks; 6 cloves garlic; ¼ cup all-purpose flour; 6 cups chicken stock; 1 lb chicken breasts; 8 oz baby bella mushrooms; 1 cup wild rice; 1 tbsp fresh rosemary; 2 bay leaves; 2 cups plain milk; 2 large handfuls fresh baby spinach; fine sea salt and freshly-cracked black pepper

How To Make Chicken and Wild Rice Soup

A rich and creamy soup made with wild rice and a variety of vegetables, create this wild rice soup for a warm, tasty, and filling comfort food.

Preparation: 10 minutes

Cooking: 50 minutes

Total: 1 hour

Serves:

Ingredients

2tbspbutter
1small white or yellow onion,peeled and diced
2medium carrots,diced
2celery stalks,diced
6clovesgarlic,minced
¼cupall-purpose flour
6cupschicken stock
1lbchicken breasts,boneless skinless
8ozbaby bella mushrooms,diced
1cupwild rice,uncooked, rinsed and drained
1tbspfresh rosemary,finely chopped
2bay leaves
2cupsplain milk
2large handfuls fresh baby spinach,roughly chopped
fine sea salt and freshly-cracked black pepper

Instructions

Sauté the veggies. Melt butter or oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes.
Put carrots, celery, and garlic and sauté for 3 more minutes, stirring occasionally. Add in the flour and sauté for 1 more minute.
Add in the next round of ingredients. Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth.
Add the chicken breasts, mushrooms, wild rice, rosemary, bay leaves and stir to combine.
Simmer. Let the soup continue cooking until it reaches a simmer.
Reduce heat to medium-low to maintain the simmer, cover, and cook for 40 to 45 minutes or until the wild rice is tender. Stir the soup every 5 minutes to prevent burning.
Shred or dice the chicken. Use tongs to carefully transfer the chicken breasts to a clean plate.
Dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.
Add the remaining ingredients. Stir in the milk and baby spinach until combined.
Season. Remove and discard the bay leaves.
Taste and season the soup with salt and black pepper.
Serve warm and enjoy!