Enjoy comfort by the spoonful with tender chicken, wild rice, and fresh veggies in a velvety broth.
Yields5 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
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 Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor, 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
1Heat oil in a large pot over medium heat. Add onion, carrots and celery and cook until they begin to soften, about 5 minutes.
2Add minced garlic and cook until fragrant, about 1-2 minutes. Add diced chicken and cook until browned on all sides, about 5-6 minutes.
3Pour in broth and water, scraping to release any brown bits.
4Season with thyme, rosemary, salt, and pepper. Stir to combine.
5Bring 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.
6Stir in wild rice, spinach and heavy cream and simmer for an additional 5-10 minutes or until spinach has wilted and soup thickens slightly.
7Garnish 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 Mrs. Wages® & Orrington Farms® Broth Base – Chicken Flavored With Other Natural Flavor, 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
1Heat oil in a large pot over medium heat. Add onion, carrots and celery and cook until they begin to soften, about 5 minutes.
2Add minced garlic and cook until fragrant, about 1-2 minutes. Add diced chicken and cook until browned on all sides, about 5-6 minutes.
3Pour in broth and water, scraping to release any brown bits.
4Season with thyme, rosemary, salt, and pepper. Stir to combine.
5Bring 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.
6Stir in wild rice, spinach and heavy cream and simmer for an additional 5-10 minutes or until spinach has wilted and soup thickens slightly.
7Garnish with parsley and serve.
Creamy Chicken and Wild Rice Soup
