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Creamy Chicken and Wild Rice Soup

Creamy and hearty with a nutty bite from the wild rice and a wonderful, flavor packed broth
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Soup
Servings: 6 - 8 servings
Author: Tricia

Ingredients

  • 6 slices bacon
  • 1/2 large sweet onion, chopped
  • 2 medium carrots, peeled and sliced thin
  • 1 stalk celery, sliced thin
  • 1 tablespoon fresh thyme leaves
  • 8 ounces cremini mushrooms, sliced
  • 4 medium cloves garlic, minced
  • 4 cup low-sodium chicken broth
  • 1/2 cup dry white wine (or water)
  • 3-4 ounces baby spinach leaves, rough sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups chopped, cooked chicken breast
  • 2 cups cooked wild rice
  • 2 cups half-and-half
  • 1/2 cup all-purpose flour

Instructions

  • Heat a large Dutch oven or heavy bottom saucepan over medium-high heat. Cook the bacon until crisp and remove to a paper towel lined plate to drain. Chop bacon and set aside. Remove all but 1 tablespoon of the bacon grease from the pan.
  • Add the onion, carrots and celery to the pan and sauté in the drippings for 3-4 minutes on medium-high heat. Add the thyme leaves, mushrooms, and garlic. Sauté for 5 minutes or until the mushrooms release their moisture and start to brown.
  • Add the chicken broth, wine (or water) and bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are crisp tender. Add the salt, pepper, chicken and cooked wild rice. Stir gently.
  • In a small bowl with a spout, whisk together the half-and-half with the flour until smooth. Slowly drizzle the flour mixture into the hot soup while stirring gently to combine. Allow the soup to cook for about 5 minutes or until thickened.
  • Add the spinach and stir to wilt. Top with chopped bacon and serve.

Notes

Adapted from October 2017, Cooking Light Magazine