Chicken and Wild Rice Soup
User Reviews
5.0
36 reviews
Excellent
Chicken and Wild Rice Soup
Report
This cozy Chicken and Wild Rice soup recipe is easy to make with juicy chicken and tender vegetables in a creamy broth with wild rice.
Share:
Ingredients
Rice
- 1 cup uncooked wild rice
- 1 ¾ cups chicken broth
- 2 tablespoons butter
Soup
- 1 ¼ lb. boneless skinless chicken breasts see notes
- Salt/Pepper
- 2 tablespoons olive oil
- ½ cup dry white wine see notes
- 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 EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon each: dried thyme, pepper
Instructions
- Cook the rice according to package instructions. (My rice indicates to cook 1 cup uncooked rice with 1 ¾ cups liquid -I use chicken broth-, verify these amounts on your package.) Once rice is cooked through, add butter, fluff with a fork, and set aside. Proceed with the following steps while the rice cooks.
- Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let rest for 10 minutes, then use 2 forks to dice or shred.
- Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 4 minutes.
- Add the onions, carrots, celery, and butter. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Add the ½ bouillon cube and bring to a boil, then reduce to a simmer.
- Add the chicken back along with any juices from the plate. Cover partially and simmer gently for 15 minutes, do not let it reach a boil or the chicken will become tough.
- Add the spinach and let it wilt, about 2-3 minutes.
- Spoon the rice into serving bowls and ladle the soup on top. If you don’t anticipate any leftovers, add the rice right to the soup pot and stir to combine, then serve!
Notes
- Pro Tips
- Storage
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Rice: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth. This allows leftover soup and rice to be stored separately, as the rice continues to soak up more broth during storage.
- 3 cups of leftover rice can be used for this recipe as well.
- Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand. 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end.
- You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank's Hot Sauce.
- Pairing options: Chicken and Wild Rice Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
- For a non-creamy version: Try my other Chicken and Rice Soup recipe!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup freezes fairly well, be sure to freeze the rice and soup in separate containers.
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
136mg
(45%)
Sodium
1350mg
(56%)
Potassium
662mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4060IU
(81%)
Vitamin C
6mg
(7%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 1350mg | 56% |
| Potassium | 662mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4060IU | 81% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
