The Ultimate Cozy Chicken and Wild Rice Soup
This hearty, creamy soup is a nourishing bowl of comfort, featuring the earthy, chewy texture of wild rice paired with tender chicken and a colorful mirepoix. Enhanced with fresh rosemary, garlic, and a splash of milk for a silky finish, this soup is a wholesome meal-in-one that warms you from the inside out. It is easy to prepare, forgiving for home cooks, and reheats perfectly for leftovers.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American
- Diet: Halal
Ingredients
2 tablespoons butter or olive oil
1 small white onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
6 cloves garlic, minced
1/4 cup all-purpose flour
1 cup mushrooms, sliced
1 cup wild rice, rinsed
6 cups chicken stock
2 cups cooked shredded chicken
1 cup milk
2 cups fresh spinach
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Instructions
Melt butter in a large pot over medium heat.
Add onion, carrots, and celery, sautéing until softened.
Stir in minced garlic and mushrooms, cooking for 3 minutes.
Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.
Slowly pour in chicken stock while whisking constantly to prevent lumps.
Add the wild rice and rosemary, then bring to a simmer.
Reduce heat to low, cover, and cook for 40-45 minutes until the rice is tender.
Stir in the shredded chicken and milk, heating through.
Add fresh spinach and stir until wilted.
Season with salt and pepper before serving.
Notes
You can use pre-cooked rotisserie chicken to save time. Any leftover soup can be stored in the refrigerator for up to 4 days, though the rice may absorb more liquid over time, so add a splash of broth when reheating.
Find it online: https://cookingwithramsay.com/chicken-and-wild-rice-soup/