Ingredients
Scale
- 1 cup uncooked wild rice blend
- 1 lb boneless, skinless chicken breasts (or rotisserie chicken)
- 6 cups chicken broth, low sodium
- 2 cups water
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups half and half (or whole milk)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water. Stir in the uncooked wild rice, dried thyme, rosemary, bay leaf, and raw chicken breasts. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the pot. Remove and discard the bay leaf.
- In a separate medium saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the half and half, stirring constantly until the mixture thickens into a smooth sauce. This prevents lumps from forming in your soup.
- Slowly pour the creamy mixture into the large soup pot while stirring. Continue to cook over medium-low heat for another 5 minutes until the soup has thickened to your liking. If using spinach, stir it in now until wilted. Season generously with salt and pepper before serving.
- Cook Time: 60 minutes