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Chicken and Wild Rice Soup in a bowl
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4.80 from 5 votes

Chicken and Wild Rice Soup

This Chicken and Wild Rice Soup is packed with savory veggies, tender bites of chicken, and hearty wild rice - a comfort food classic!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: chicken and wild rice soup
Servings: 8
Calories: 304kcal
Author: Kelsey Crist

Ingredients

  • 2 tablespoon olive oil
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 celery ribs diced
  • 4 cloves garlic minced
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 cup mushrooms diced
  • 1 1/2 tablespoon fresh rosemary finely chopped
  • 2 bay leaves
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 1 cup wild rice
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 1 cup half and half plus more to taste
  • 2 cups chopped spinach

Instructions

  • Heat olive oil over medium heat and add onions, carrots, and celery. Cook until tender. Add garlic and cook for another minute until the garlic is fragrant.
    carrots, celery, and onion sautéing in a pan
  • Add flour and stir to coat the veggies.
    carrots, celery, and onion in a pot coated with flour
  • Slowly add chicken broth while stirring the veggies. Bring to a boil and then reduce to a low simmer. Add mushrooms, rosemary, bay leaves, salt and pepper, and wild rice. Stir, cover and let simmer for 45 minutes, or until the rice is fully cooked. Stir occasionally to keep things from sticking to the bottom. Add the chicken and stir. Cover and let simmer for about 5 minutes, or until the chicken is cooked through.
    broth, veggies, and grains cooking in a large pot
  • Add spinach and half and half. Cook until the spinach wilts slightly. If the soup is on the thicker side, add a little more half and half. If the soup is too thin, simmer uncovered until it reaches the desired consistency.
    Chicken and Wild Rice soup in a large pot

Video

Notes

  • Store leftovers in an airtight container in the fridge. 
  • When reheating leftovers, you may need to add a little milk or half and half to get the right consistency.
  • Serve with salad and breadsticks for a delicious meal! 

Nutrition

Calories: 304kcal | Carbohydrates: 26g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 486mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4679IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg