Creamy Chicken and Wild Rice Soup

Enjoy comfort by the spoonful with tender chicken, wild rice, and fresh veggies in a velvety broth.

Category,
Yields5 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
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 1 tbsp olive oil
 1 large yellow onion, finely chopped
 2 medium carrots, diced
 2 medium celery stalks, diced
 3 cloves garlic, minced
 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
 4 cups Orrington Farms® Broth Base - Chicken Flavored, prepared according to package directions
 2 cups water
 2 tsp chopped fresh or 1 tsp dried thyme leaves
 2 tsp chopped fresh or 1 tsp dried rosemary
 Kosher salt
 Black pepper
 2 cups cooked wild rice
 1 cup fresh spinach, chopped
 1 cup heavy cream
 Fresh chopped parsley, for garnish
1

Heat oil in a large pot over medium heat. Add onion, carrots and celery and cook until they begin to soften, about 5 minutes.

2

Add minced garlic and cook until fragrant, about 1-2 minutes. Add diced chicken and cook until browned on all sides, about 5-6 minutes.

3

Pour in broth and water, scraping to release any brown bits.

4

Season with thyme, rosemary, salt, and pepper. Stir to combine.

5

Bring mixture to a boil and reduce heat to low. Cover and simmer for about 20-25 minutes until chicken is fully cooked and vegetables are tender.

6

Stir in wild rice, spinach and heavy cream and simmer for an additional 5-10 minutes or until spinach has wilted and soup thickens slightly.

7

Garnish with parsley and serve.

Tips: Remove heavy cream to make a traditional chicken and wild rice soup.

Ingredients

 1 tbsp olive oil
 1 large yellow onion, finely chopped
 2 medium carrots, diced
 2 medium celery stalks, diced
 3 cloves garlic, minced
 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
 4 cups Orrington Farms® Broth Base - Chicken Flavored, prepared according to package directions
 2 cups water
 2 tsp chopped fresh or 1 tsp dried thyme leaves
 2 tsp chopped fresh or 1 tsp dried rosemary
 Kosher salt
 Black pepper
 2 cups cooked wild rice
 1 cup fresh spinach, chopped
 1 cup heavy cream
 Fresh chopped parsley, for garnish

Directions

1

Heat oil in a large pot over medium heat. Add onion, carrots and celery and cook until they begin to soften, about 5 minutes.

2

Add minced garlic and cook until fragrant, about 1-2 minutes. Add diced chicken and cook until browned on all sides, about 5-6 minutes.

3

Pour in broth and water, scraping to release any brown bits.

4

Season with thyme, rosemary, salt, and pepper. Stir to combine.

5

Bring mixture to a boil and reduce heat to low. Cover and simmer for about 20-25 minutes until chicken is fully cooked and vegetables are tender.

6

Stir in wild rice, spinach and heavy cream and simmer for an additional 5-10 minutes or until spinach has wilted and soup thickens slightly.

7

Garnish with parsley and serve.

Notes

Creamy Chicken and Wild Rice Soup
IngredientsDirections