Creamy Wild Rice Chicken Soup - Hearty Food Ideas
Nothing warms the soul like a big bowl of creamy wild rice chicken soup. I can recall the first time I made this dish. It was a chilly evening, the wind howling outside, and I wanted something that would embrace me in warmth. This soup was the answer. It became a staple recipe in my kitchen, one that always draws compliments. As a registered dietitian, I appreciate not just the flavors but also the nourishing ingredients that make up this recipe.
Trust me when I say, once you try this creamy concoction, it might quickly become your go-to comfort dish too!
Servings 5
Calories 350kcal
Ingredients
- 1 cup diced celery 3 ribs
- 1/2 cup heavy cream
- 11/2 cups milk
- 1 tsp lemon zest
- 1 lb boneless skinless chicken breast halves
- 1/2 teaspoon Dijon mustard
- 41/2 cups low-sodium chicken broth
- 1/2 cup chopped baby spinach
- 3/4 cup uncooked wild rice blend
- 1 cup diced carrots 2 medium
- 1 cup chopped yellow onion 1 small onion
- Salt and ground black pepper, to taste
- 7 Tbsp butter, diced, divided
- 1/4 tsp of each dried thyme, marjoram, sage, and rosemary or 1 tsp fresh, minced of any
- 1 large garlic clove, minced 11/2 tsp
- 1/2 cup all-purpose flour
Instructions
Step 1: Prepare the Chicken
- Start by cooking the chicken. You can choose to poach it in the chicken broth for more flavor or simply sauté it in a bit of butter until golden. Let it cool, then shred it into bite-sized pieces. Set this aside.
Step 2: Sauté the Vegetables
- In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots to the pot. Sauté these for about 5-7 minutes, or until the vegetables soften and the onion becomes translucent. This step builds the base of flavor for the soup.
Step 3: Add Garlic and Herbs
- Once the vegetables are softened, add minced garlic and your dried herbs (thyme, marjoram, sage, and rosemary). Sauté for an additional minute. The aroma should be delightful, filling your kitchen with warmth.
Step 4: Create the Roux
- Next, sprinkle the flour over the sautéed vegetables. Stir well to combine for about 2 minutes. This roux will make your soup creamy. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Step 5: Incorporate the Rice and Chicken
- Add the uncooked wild rice blend and shredded chicken into the mix. Ensure the rice is fully submerged in the broth. Let everything simmer on low for about 40-50 minutes, stirring occasionally. This allows the wild rice to cook thoroughly.
Step 6: Add Cream and Spinach
- In the final 10 minutes of cooking, lower the heat. Stir in the heavy cream, milk, lemon zest, and chopped spinach. Season generously with salt and pepper. You’ll notice the soup transform into a creamy, dreamy comfort food.
Step 7: Taste and Adjust
- Before serving, taste the soup. Adjust the seasonings if necessary. This final step is crucial; it allows you to balance the flavors.
Step 8: Serve and Enjoy
- Ladle the soup into bowls and enjoy it hot. Add a sprinkle of fresh herbs or a squeeze of lemon. Pair it with garlic bread or your favorite side to elevate the experience.
Notes
- Use Fresh Ingredients: Fresh herbs and veggies increase flavor substantially.
- Properly Cook Wild Rice: Cooking it long enough is key for the best texture.
- Taste Often: Don’t shy away from adjusting spices or cream levels as you go.
- Batch Cooking: This soup freezes well, so consider making a double batch for easy meals later.
- Experiment with Vegetables: You can include or substitute ingredients per your preference. Peas or mushrooms could be excellent additions.