Description
Learn how to make a hearty and delicious Chicken Wild Rice Soup that will warm you up on cold days. Perfect comfort food recipe for any occasion!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 small white or yellow onion, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour (30 g)
- 6 cups (1440 ml) vegetable stock (1.5 liters)
- 1 pound boneless skinless chicken breasts* (450 g)
- 8 ounces baby bella mushrooms, diced (225 g)
- 1 cup uncooked wild rice, rinsed and drained (185 g)
- 1 tablespoon (15 ml) finely-chopped fresh rosemary
- 2 bay leaves
- 2 cups plant-based milk (480 ml)
- 2 large handfuls fresh baby spinach, roughly chopped
- fine sea salt and freshly-cracked black pepper
Instructions
- Warm the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook for 4 minutes, stirring occasionally. Add the diced carrots, celery, and minced garlic, continuing to cook for another 3 minutes while stirring occasionally. Sprinkle in the flour and cook for an additional minute, stirring frequently.
- Slowly introduce the vegetable stock while continuously stirring to ensure the flour dissolves smoothly into the liquid. Add in the boneless chicken, diced mushrooms, wild rice, fresh rosemary, and bay leaves, stirring everything together.
- Allow the mixture to come to a gentle boil, then lower the heat to medium-low to keep a steady simmer. Cover the pot and let it cook for 40-45 minutes, stirring every 5-7 minutes to prevent the bottom from sticking, until the wild rice is fully cooked.
- Carefully remove the chicken breasts with tongs and place them on a clean plate. Either chop or shred the chicken into small pieces and mix them back into the soup.
- Incorporate the plant-based milk and chopped baby spinach, stirring until they are well combined.
- Take out the bay leaves and discard them. Taste the soup and add salt and black pepper to your preference.
- Serve the soup hot and enjoy!
Notes
- Note: For a vegan version, swap chicken with plant-based chicken strips or tofu
- Second note: Use coconut or almond milk for a creamier texture
- Third note: Enhance flavor and nutrients by adding bell peppers, peas, or corn
