Chicken and Wild Rice Soup
User Reviews
5
Chicken and Wild Rice Soup
Description
Chicken and Wild Rice Soup features boneless skinless chicken breast seared for a light crust and then shredded into a soup base enriched by sautéed onions, carrots, celery, and garlic. The broth is enhanced with white wine, chicken broth, and a cream addition, thickened slightly with flour. Wild rice is cooked separately in chicken broth and folded in with fresh baby spinach to retain its firm, chewy texture. Seasonings include dried basil, oregano, parsley, mustard powder, thyme, and pepper, balanced by small amounts of soy sauce and hot sauce that enhance the savory flavor without being prominent.
The soup delivers a creamy yet hearty texture due to the combination of cream, butter, and rice, with tender chicken and fresh spinach providing contrasting textures. Searing the chicken before simmering enriches the broth with flavor while maintaining moist chicken pieces. This soup is suitable as a filling main course or an accompaniment to baked breads or biscuits.
For best results, cook the wild rice separately to prevent it from absorbing too much broth, which also aids in storing leftovers separately. Bone-in chicken breasts or thighs can be substituted for extra broth flavor. White wine varieties like Pinot Grigio or Chardonnay can be used, or replaced with chicken broth if preferred. Mushrooms provide a complementary earthy addition when sautéed and added at the end. The soup freezes well when rice and soup are stored separately.
Ingredients
Rice
- 1 cup wild rice uncooked
- 1 ¾ cups chicken broth
- 2 tablespoons butter
Soup
- 1 ¼ lb. chicken breast see notes, boneless skinless
- salt
- black pepper
- 2 tablespoons olive oil
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrot sliced
- 2 celery ribs 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 baby spinach packed
Seasonings
- ¾ teaspoon dried basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- ¾ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon 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
- Cook the wild rice separately to keep its texture and prevent the soup from becoming overly thick.
- Bone-in chicken parts can increase broth flavor; boneless breast or leftover rotisserie chicken are suitable substitutes.
- Dry white wines like Pinot Grigio or Chardonnay enhance the broth; use chicken broth instead if avoiding alcohol.
- Mushrooms can be sautéed separately and added to the soup for extra depth.
- Store soup and rice separately in airtight containers; soup keeps up to 3 days refrigerated or 3 months frozen.
- Small amounts of soy sauce, hot sauce, and mustard powder boost flavor subtly without overpowering.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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