Looking for a comforting bowl of soup that warms you from the inside out? This Chicken and Wild Rice Soup is just what you need. It’s filled with tender chicken, earthy wild rice, and a medley of vegetables, making it a delightful gluten-free option for those cozy nights when you want something satisfying and nutritious.
Imagine sitting down to a creamy, flavorful soup that not only nourishes your body but also delights your taste buds. This Chicken and Wild Rice Soup is rich and hearty, yet it feels light enough for any occasion. It’s perfect for serving on chilly evenings or when you’re feeling under the weather.
With simple ingredients and easy preparation, this soup is one of those recipes you’ll turn to again and again. Whether you have leftover chicken or want to use up some veggies in your fridge, this dish is versatile and forgiving.
Delicious and Nutritious Chicken and Wild Rice Soup
This Chicken and Wild Rice Soup combines savory flavors with a creamy texture. The wild rice adds a delightful nuttiness while the tender chicken and fresh vegetables create a well-rounded dish that’s both filling and comforting.
The soup is gluten-free, making it accessible for anyone with dietary restrictions. It’s a wholesome meal that can be enjoyed by the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- Chopped parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened (about 5 minutes). Stir in the garlic, thyme, rosemary, salt, and pepper, and cook for another minute.
- Add the Broth and Rice: Pour in the chicken broth and bring it to a boil. Stir in the wild rice and reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the rice is tender.
- Combine Chicken and Cream: Once the rice is cooked, add the shredded chicken and heavy cream to the pot. Stir to combine and heat through for about 5 minutes.
- Finish with Spinach: Stir in the chopped spinach and let it wilt for a couple of minutes. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 28g
