Description
This comforting Chicken and Wild Rice Soup combines tender seared chicken, fluffy wild rice, and a creamy broth enriched with vegetables and herbs. Perfect for a cozy meal, it offers a hearty blend of flavors and textures with a subtle kick from hot sauce and soy sauce, finished with fresh baby spinach for a nutritious touch.
Ingredients
Wild Rice
- 1 cup uncooked wild rice
- 1 3/4 cups chicken broth (for cooking rice)
- 2 tablespoons butter
Chicken and Soup Base
- 1 1/4 lb (560 g) boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 3 tablespoons butter
- 1 yellow onion, diced
- 3/4 cup carrots, sliced
- 2 ribs celery, 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
- 1/2 chicken bouillon cube
- 1 cup baby spinach, packed
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried parsley
- 3/4 teaspoon mustard powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
Instructions
- Cook the Rice: Cook the wild rice according to package instructions using chicken broth. Once tender, stir in 2 tablespoons butter, fluff with a fork, and set aside.
- Sear the Chicken: Pat the chicken dry and season with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3–4 minutes per side until lightly golden. Remove and let rest for 10 minutes, then shred or dice.
- Deglaze the Pot: Turn off the heat and add the chicken broth and lemon juice. Set heat to medium and use a spatula to scrape up the browned bits from the bottom of the pot. Let it reduce slightly, about 3–4 minutes.
- Build the Base: Add the onions, carrots, celery, and 3 tablespoons butter. Cook for 5–6 minutes until softened.
- Season and Thicken: Stir in the garlic, soy sauce, hot sauce, and seasonings. Add the flour and cook for 2 minutes, stirring continuously to form a roux.
- Add Liquids: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Slowly add the heavy cream in the same way. Stir in the bouillon cube and bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer: Return the shredded chicken and any juices to the pot. Partially cover and simmer gently for 15 minutes. Avoid boiling to keep the chicken tender.
- Finish: Add the baby spinach and cook until wilted, about 2–3 minutes.
- Serve: Spoon the cooked wild rice into bowls and ladle the soup over the top. Alternatively, stir the rice directly into the soup for no leftovers.
Notes
- Be careful not to boil the soup after adding the chicken to preserve tenderness.
- Adjust hot sauce quantity according to desired spice level.
- Use low-sodium chicken broth to control sodium content.
- Wild rice requires longer cooking time; pre-cook it separately to ensure proper texture.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
