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Easy Chicken Wild Rice Soup Recipe

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4.2 from 74 reviews

This easy Chicken Wild Rice Soup combines tender chicken thighs, nutritious black rice, and fresh vegetables in a creamy, flavorful broth seasoned with oregano and paprika. Perfect for a comforting meal, this soup is packed with wholesome ingredients and simple steps to create a hearty dish ideal for any day.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • ¾ cups black rice
  • 1½ cups water
  • 1 lb chicken thighs
  • Salt and black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 1 medium onion, diced
  • ⅓ cup carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • ⅓ cup all-purpose flour
  • 4 cups chicken broth
  • ¾ cup heavy cream
  • 3 cups fresh baby spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika

Instructions

  1. Cook the rice: Add the black rice and water into a pot and bring it to a boil. Reduce the heat and simmer until the water is fully absorbed. Once cooked, fluff the rice with a fork and set aside for later use.
  2. Brown and prepare the chicken: Pat the chicken thighs dry and season generously with salt and black pepper. Heat the olive oil in a large pot over medium heat and brown the chicken on both sides for about 5 minutes per side, not cooking through but developing flavor. Remove the chicken and let it cool slightly, then shred or cut it into pieces.
  3. Build the base: In the same pot, add butter, diced onion, carrots, and celery. Cook for several minutes until the vegetables soften. Then add minced garlic, soy sauce, dried oregano, sweet paprika, and a pinch of black pepper. Let everything cook together for 5 to 7 minutes to blend the flavors.
  4. Bring it together: Sprinkle the flour into the pot and stir well, cooking for a couple of minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously to maintain a smooth texture. Next, add the heavy cream and gently bring the mixture to a simmer.
  5. Finish the soup: Return the shredded chicken to the pot and allow it to simmer gently for about 15 minutes so the flavors meld. Add the cooked rice and fresh baby spinach last, stirring to combine and letting the spinach wilt for 1 to 2 minutes.
  6. Serve: Ladle the soup into bowls and finish with a sprinkle of freshly ground black pepper or a drizzle of extra-virgin olive oil for added richness and flavor.

Notes

  • Use chicken thighs for more flavorful and tender meat, but chicken breast can be substituted if preferred.
  • Black rice adds a nutty flavor and chewy texture, but wild rice or brown rice can also be used.
  • To make this soup dairy-free, substitute heavy cream with coconut milk or a plant-based cream alternative.
  • If you want a thicker soup, let it simmer uncovered a bit longer to reduce liquid.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-chicken-wild-rice-soup-recipe/