Print

Chicken and Wild Rice Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

This comforting Chicken and Wild Rice Soup combines tender shredded chicken, hearty wild rice, and fresh vegetables in a creamy, flavorful broth. Perfect for a cozy meal, this soup features a blend of herbs and spices with a subtle kick from hot sauce and a touch of white wine for depth. Creamy and savory, it's a wholesome dish that's simple to prepare and sure to warm you up.

Ingredients

Wild Rice

  • 1 cup uncooked wild rice
  • 1 ¾ cups chicken broth (for cooking rice)
  • 2 tablespoons butter (for rice)

Chicken

  • 1 ¼ lb. boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Sauté Base

  • ½ cup dry white wine
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced

Seasonings and Thickening

  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • ½ chicken bouillon cube

Additional Ingredients

  • 1 cup packed baby spinach
  • ¾ teaspoon each: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon each: dried thyme, ground black pepper

Instructions

  1. Cook the rice: Prepare the wild rice according to package instructions, using 1 ¾ cups chicken broth as the cooking liquid. Once fully cooked, stir in 2 tablespoons butter, fluff with a fork, and set aside while you proceed with the soup.
  2. Prepare the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Sear the chicken for 3-4 minutes per side until a light golden crust forms. It's okay if it’s not fully cooked yet as it will finish cooking in the soup. Remove chicken from pot and let rest for 10 minutes, then shred or dice with two forks.
  3. Deglaze the pot: Turn heat off, add ½ cup dry white wine to the pot, then set heat back to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot. Let the wine reduce by half, about 4 minutes.
  4. Sauté the vegetables: Add 3 tablespoons butter, diced onion, sliced carrots, and diced celery to the pot. Cook until vegetables soften, about 5-6 minutes. Stir in minced garlic, soy sauce, hot sauce, and all dried herbs and spices. Combine well.
  5. Make the roux and build soup base: Sprinkle 1/3 cup flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to eliminate raw flour taste. Gradually add 5 cups chicken broth in small splashes while stirring continuously to avoid lumps. Then add 1 cup heavy cream in the same gradual manner. Stir in ½ chicken bouillon cube. Bring mixture to a boil.
  6. Simmer the soup: Reduce heat to a gentle simmer. Return shredded chicken and any accumulated juices to the pot. Cover partially and simmer gently for 15 minutes, taking care not to let it boil to prevent tough chicken.
  7. Add greens: Stir in 1 cup packed baby spinach and allow it to wilt for 2-3 minutes.
  8. Serve: Spoon wild rice into individual serving bowls and ladle the hot soup over the rice. Alternatively, if no leftovers are desired, stir the rice directly into the soup pot and serve immediately.

Notes

  • Using bone-in chicken can add more flavor to the broth if preferred.
  • Dry white wine adds depth but can be omitted or substituted with additional chicken broth for a non-alcoholic version.
  • Adjust hot sauce quantity according to preferred spice level.
  • Do not let the soup boil after adding the shredded chicken to keep the meat tender.
  • Leftover soup can be refrigerated for up to 3 days; add extra broth when reheating if thickened.

Find it online: https://dishcooks.com/chicken-and-wild-rice-soup-recipe/