Chicken Wild Rice Soup
Adapted from Gimme Some Oven
Ingredients:
- 1 onion
- 2-3 carrots
- 2-3 celery stalks
- Garlic (we use pre-minced jarlic)
- 1/4 cup all-purpose flour
- 1 lb chicken (can use raw or pre-cooked)
- 1 cup wild rice
- 16 oz mushrooms
- Spinach (fresh or frozen)
- 6 cups chicken broth (we use better than bouillon, 2 heaping tablespoons in 6c water)
- 2 cups cream
- 2-3 bay leaves
- Rosemary
- Italian seasoning
- Onion powder
- Garlic powder
- Salt
- Pepper
Directions
- Veggie prep - dice the onion, celery, and carrots (celery and carrots can be combined), and thinly slice the mushrooms. If using fresh spinach, roughly chop.
- Heat oil in a stock pot, then saute onions until translucent.
- Add carrots and celery and cook until tender (a few minutes).
- Add garlic and stir, heating until fragrant.
- Add in flour and stir to coat veggies. Cook 1 minute.
- Slowly add in broth, stirring as it goes in to mix in flour and avoid clumps.
- Add chicken, mushrooms, wild rice, spinach if frozen, and seasonings. Bring to a rolling boil, then turn down to low and cover to simmer.
- Simmer 35-45 minutes, until wild rice is tender. It’s important to stir every 5-7 minutes to avoid rice sticking to the bottom of the pot.
- When rice is tender, pull out chicken and dice or shred, and return to pot. If using fresh spinach, add and cook 3-4 more minutes.
- Add cream and stir to combine. I’d recommend tasting at this time and adding salt/pepper as needed; the cream will have diluted the broth a bit.
- Enjoy! Pairs well with breadsticks, or really any bread to dip in the soup.