Chicken and Wild Rice Soup Recipe
Our creamy, comforting Chicken and Wild Rice Soup recipe is perfect for cold winter nights! The whole family will love it!
Ingredients
- 5 tablespoons butter divided (sub plant-based)
- 2 teaspoons garlic minced
- 1 medium yellow onion diced
- 4 celery stalks sliced
- 3-4 medium carrots peeled & sliced
- 1/3 cup all-purpose flour sub 1-to-1 gluten free flour
- 4-5 cups chicken broth
- 1 lb boneless skinless chicken breast
- 3 cups 22-23oz wild rice, cooked
- 1/2 cup Nutpods unsweeteened/unflavored OR half-and-half
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon lemon zest
- splash of white wine
Sautéed Mushrooms:
- 2 tablespoons butter sub plant-based
- 1 pint baby bella mushrooms sliced
- 1/2 teaspoon kosher salt more if needed
Instructions
- Sauté: Add 2 tablespoons butter to a large Dutch Oven (I used a 5.5qt) and bring to medium-high heat. Let butter melt and swirl to coat the pan. Add garlic and onion. Move around the pan until they soften, approx. 1-2 minutes. Add celery and carrots and sauté for 2-3 minutes.
- Broth: Add the remaining 3 tablespoons of butter and let melt. Add flour and stir to coat the vegetables. Keeping the heat at medium-high slowly add the chicken broth approx. 1/4 cup at a time and use a whisk to stir and combine. Continue adding a little chicken broth and whisking until all the chicken broth has been added.
- Chicken: Add the chicken breast and cover. Let simmer 10-15 minutes or until chicken breast is fully cooked. Remove chicken from the pot and place on a plate. Shred with two forks and return to the pot along with the wild rice, Nutpods, bay leaf, salt, pepper, thyme, lemon zest and white wine. Stir and then cover.
- Sauté Mushrooms: Bring a skillet to medium-high heat. Add two tablespoons of butter and let melt. Add mushrooms and sauté for 2-4 minutes. Season with kosher salt and ground black pepper (feel free to add additional butter to the pan if it dries up). Add mushrooms to the Dutch Oven and stir to combine.
- Taste: Taste soup and add any additional salt or pepper, as needed. Serve with crusty bread and enjoy!
Notes
- Dairy-Free: use plant-based butter and opt for the Nutpods creamer to make this recipe dairy-free.
- Nutpods vs. Half-and-Half: either work here, but if you want a bit of a lighter version of this soup (with the same amazing taste) try the unsweetened/unflavored Nutpods - it works perfectly here!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
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