Chicken and Wild Rice Soup is a savory, hearty soup. The mushrooms add umami flavor and the wild rice has that distinctive chew that we all love. Enjoy, friends!
Chicken and Wild Rice Soup
1 Tablespoon canola oil
1 tablespoon unsalted butter
1 cup chopped onion
1 cup celery, 1/2-inch slices
2 cups carrots, 1/2-inch slices
6 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
6 cups chicken broth
1 pound raw chicken tenders, cut in bite size pieces
8 ounces sliced baby Bella mushrooms
1 cup uncooked wild rice
1 teaspoon dried thyme leaves
2 bay leaves
2 cups milk
4 ounces baby spinach, roughly chopped
Melt oil and butter in a large stockpot over medium high heat. Add onion and cook 3 minutes. Add celery and carrots and cook 5 minutes. Add garlic and cook 30 seconds. Add flour, pepper, and salt and cook 1 minute, stirring the whole time.
Gradually add chicken broth, stirring the whole time to incorporate flour into broth. Add chicken, mushrooms, wild rice, thyme, and bay leaves. Stir to combine. Bring to a boil, reduce heat to a simmer and cover pot. Simmer 40-45 minutes or until rice is done. While soup is simmering, stir every 10 minutes to make sure rice doesn’t stick to the bottom of the pot.
Add milk and spinach. Taste and season if needed. Makes 6-8 servings. Enjoy!
Published in The News and Neighbor on January 6, 2021.
Mary Duke Cooks! 