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–+ servings

Dinner Soup

This creamy chicken and wild rice soup is like comfort food with a college degree—warm, filling, and actually nutritious. It’s got juicy chicken, hearty wild rice, veggies pretending to be healthy, and a broth so cozy you’ll want to move into it.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course, Soup
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 small white or yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 6 garlic cloves minced
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1 pound boneless skinless chicken breasts
  • 8 ounces baby bella mushrooms diced or sliced
  • 1 cup uncooked wild rice rinsed
  • 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried rosemary)
  • 2 bay leaves
  • 2 cups milk whole or any plain plant-based milk
  • 2 cups baby spinach roughly chopped
  • Salt and black pepper to taste

Instructions

  • Sauté the Veggies: Melt the butter or oil in a large stockpot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally. Add the carrots, celery, and garlic, and sauté for another 3 minutes. Stir in the flour and cook for 1 minute, stirring constantly to avoid burning.
    2 tablespoons butter or olive oil, 1 small white or yellow onion, 2 medium carrots, 2 celery stalks, 6 garlic cloves, ¼ cup all-purpose flour
  • Build the Base: Slowly pour in the chicken broth while stirring to make sure the flour dissolves smoothly. Add in the chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Give everything a good stir.
    6 cups chicken broth, 1 pound boneless, 8 ounces baby bella mushrooms, 1 cup uncooked wild rice, 1 tablespoon fresh rosemary, 2 bay leaves
  • Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 40 to 45 minutes, stirring every 5 to 7 minutes to keep anything from sticking to the bottom. The rice should be tender by the end.
  • Shred the Chicken: Use tongs to carefully remove the chicken breasts. Shred the meat with two forks (or chop it into bite-sized pieces), then stir it back into the pot.
  • Creamy Finish: Add the milk and chopped spinach to the soup. Stir until the spinach wilts and everything is heated through.
    2 cups milk, 2 cups baby spinach
  • Taste Test and Serve: Remove the bay leaves. Season the soup with salt and pepper to your taste. Ladle into bowls and serve warm.
    Salt and black pepper