Description
This comforting and nourishing soup features tender shredded chicken, chewy wild rice, and a colorful medley of fresh vegetables. Enhanced with earthy mushrooms, aromatic rosemary, and a touch of milk for a silky finish, this hearty one-pot meal is perfect for busy weeknights. It provides a balanced blend of protein and fiber, ensuring a satisfying experience that feels like a warm hug in a bowl.
Ingredients
2 tablespoons butter or olive oil
1 small white or yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
6 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken stock
1 pound boneless, skinless chicken breasts
8 ounces baby bella mushrooms, chopped
1 cup uncooked wild rice, rinsed and drained
1 tablespoon finely chopped fresh rosemary
2 bay leaves
2 cups milk
2 large handfuls fresh baby spinach, roughly chopped
Fine sea salt and freshly cracked black pepper to taste
Instructions
Heat butter or oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the mushrooms and garlic, cooking for another 3 minutes until aromatic.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat.
Slowly pour in the chicken stock while whisking constantly to prevent lumps.
Add the chicken breasts, uncooked wild rice, rosemary, and bay leaves.
Bring to a simmer, then reduce heat to low, cover, and cook for 40-45 minutes or until rice is tender and chicken is cooked through.
Remove the chicken breasts, shred them with two forks, and return to the pot.
Stir in the milk and chopped spinach, heating until the spinach is wilted and soup is warmed through.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The wild rice will continue to absorb liquid as it sits, so add a splash of stock or water when reheating. You can use rotisserie chicken to save time, adding it shredded in the final step.