Chicken and Wild Rice Soup
Sunnyside Cook
Warm winter soup with chicken and whole grains
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 carrots sliced 1/2 inch thick
- 3 stalks celery sliced 1/2 inch thick
- 1 medium brown onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 8 ounces fresh mushrooms coarsely chopped
- 1/4 cup flour
- 2 quarts chicken stock preferable homemade or low-sodium
- 1 cup wild rice
- 6 boneless skinless chicken thighs, trimmed of fat and cut into bite-sized pieces
- 2 cups thinly sliced fresh spinach leaves
- 1/4 cup minced fresh parsley
- salt and freshly ground pepper to taste
Instructions
- Place the olive oil and butter in large soup pot over medium heat. Add the carrots, celery, onion, garlic, and thyme. Cook, stirring often for about 8-10 minutes until the vegetables are somewhat softened. Add the mushrooms. Cook another 4 minutes, stirring often.
- Add the flour to the vegetable mixture, mixing well, and stirring frequently and scraping the bottom of the pot for 3 minutes. Slowly add the chicken stock, stopping to stir and mix well.
- When all the stock has been added, pour in the wild rice. Bring the mixture to a boil, then lower the heat to simmer. Cook covered for 30 minutes. Add the chicken pieces and cook another 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
- Prepare soup bowls by placing 1/4 cup of sliced spinach and 1 Tablespoon of chopped parsley in the bottom of each. Ladle soup into each bowl.
Notes
The soup can be made ahead of time and will keep for two days. Keep the spinach and parsley aside and add right before serving to preserve the bright color.
Adapted from Amanda Johnson of Our Town Bakery, Hillsboro ND