There is something special about a warm bowl of soup, right? It just feels like a hug from the inside. When most people think of comforting soup, their minds often go straight to a classic Chicken Noodle Soup. And for good reason! It’s a timeless dish that we all know and love. It warms you up on a chilly day and brings back so many good memories.
Today, we are going to make something with all that comforting spirit, but with a little twist. Imagine a creamy, hearty soup packed with tender chicken, earthy mushrooms, and wholesome wild rice. It has the soul of a Chicken Noodle Soup but brings a wonderful texture and richness that is all its own. This recipe is straightforward and incredibly satisfying.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This soup is the definition of comfort food. The creamy broth is savory and rich without being too heavy. It is just the right consistency to coat every piece of chicken and rice. You get that wonderful creamy texture in every single spoonful.
It’s also a complete one pot meal. Everything cooks together in a large stockpot, which means less cleanup for you. Who doesn’t appreciate that on a busy weeknight? You get your protein, veggies, and grains all in one bowl. It’s a balanced and filling dish that the whole family will enjoy.
This recipe is also great for beginners. The steps are simple and easy to follow. You do not need any fancy equipment or cooking skills to make a delicious pot of this soup. It is one of those fantastic Soup Noodle Recipes that feels impressive but is actually quite simple to put together. It’s a nice change of pace from traditional Chicken Noodle Soup.
Plus, it’s wonderfully versatile. You can swap out vegetables based on what you have in the fridge. It’s a great way to use up produce. The flavors of rosemary and bay leaves give it a classic, aromatic taste that makes your whole kitchen smell amazing while it simmers away.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small white or yellow onion, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cloves garlic, minced
- 1/4 cup all purpose flour
- 6 cups chicken stock or veggie stock
- 1 pound boneless skinless chicken breasts
- 8 ounces baby bella mushrooms, diced
- 1 cup uncooked wild rice, rinsed and drained
- 1 tablespoon finely chopped fresh rosemary
- 2 bay leaves
- 2 cups plain milk (cow’s milk or plant based milk)
- 2 large handfuls fresh baby spinach, roughly chopped
- Fine sea salt and freshly cracked black pepper
Step By Step Instructions
Step 1: Sauté The Veggies
First things first, let’s build our flavor base. Grab a large stockpot and melt your butter or heat the olive oil over medium high heat. Once it’s shimmering, add your diced onion. Let it cook for about four minutes, stirring every now and then until it starts to get soft and translucent.
Next, toss in the diced carrots, celery, and minced garlic. Continue to sauté everything together for another three minutes. Your kitchen should be starting to smell incredible at this point! Finally, sprinkle the flour over the vegetables. Stir it constantly for about one minute. This step is important because it cooks out the raw flour taste and helps to thicken our soup later on.
Step 2: Add The Next Round Of Ingredients
Now it’s time to turn this into a proper soup. Slowly pour in the chicken stock while stirring. Keep stirring as you pour to help the flour dissolve smoothly into the broth without any clumps. This is how we get that lovely, creamy base without any lumps.
Once the stock is in, add the whole chicken breasts directly into the pot. Then, add the diced mushrooms, the rinsed wild rice, fresh rosemary, and the bay leaves. Give everything a good stir to make sure it’s all combined. The chicken will cook right in the broth, making it super tender and flavorful. This method also infuses the broth with even more chicken flavor, a key part of any good Chicken Noodle Soup style dish.
Step 3: Simmer The Soup
Let the soup continue to cook over medium high heat until it just begins to simmer. As soon as you see those gentle bubbles, reduce the heat to medium low. You want to maintain a gentle simmer, not a rolling boil. Pop a lid on the pot and let it cook for 40 to 45 minutes.
Make sure to stir the soup every five to seven minutes. The wild rice can sometimes stick to the bottom of the pot, so a quick stir prevents any burning. You’ll know it’s ready when the wild rice is tender and has absorbed some of the liquid. It should be chewy but not hard.
Step 4: Shred Or Dice The Chicken
Once the rice is cooked, carefully use a pair of tongs to remove the chicken breasts from the pot. Place them on a clean plate or cutting board. Let them cool for just a minute so you can handle them. You can either dice the chicken into bite sized pieces or use two forks to shred it. Both ways work great! Once it’s all shredded or diced, stir the chicken back into the soup.
Step 5: Add The Remaining Ingredients
We are almost there! Now for the finishing touches that make this soup extra special. Stir in the milk and the chopped baby spinach. The spinach will wilt down into the hot soup in just a minute or two. The milk is what gives this dish its wonderful creamy finish, setting it apart from a clear broth Chicken Noodle Soup.
Step 6: Season To Your Liking
Don’t forget this last, crucial step. Find and remove the two bay leaves from the pot; you don’t want anyone accidentally eating those. Now, give the soup a taste. Add as much salt and freshly cracked black pepper as you think it needs. Seasoning is personal, so taste and adjust until it’s just right for you.
Step 7: Serve And Enjoy
And that’s it! Your delicious, creamy chicken and wild rice soup is ready. Ladle it into warm bowls and serve it right away. It’s a hearty and comforting meal that’s sure to be a new favorite. This dish shows how versatile Noodle Soup Recipes can be, even without the noodles!
How To Store Leftovers
If you have any leftovers, you are in for a treat the next day. Let the soup cool down completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to four days. The wild rice will continue to absorb some of the liquid, so the soup will thicken as it sits. When you reheat it, you may want to add a splash of milk or chicken stock to thin it back out to your desired consistency.
You can also freeze this soup. Let it cool completely, then pour it into freezer safe containers or bags. It will keep well in the freezer for up to three months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stovetop. Again, you might need a little extra liquid to get the texture just right.
Tips
Want to customize this soup a bit? Go for it! You can add other vegetables like peas, corn, or green beans. Just stir them in during the last few minutes of simmering. If you are not a fan of mushrooms, feel free to leave them out. A little bit of fresh thyme or parsley would also be a lovely addition along with the rosemary.
For a dairy free version, simply use your favorite unsweetened plant based milk. Oat milk or cashew milk work wonderfully because they are naturally creamy. You can also use a dairy free butter or stick with olive oil at the beginning. This ensures everyone can enjoy a bowl of this comforting soup.
If you love the idea of this soup but miss the pasta, you could certainly add some. Cook your favorite noodles separately and add them to each bowl just before serving. This prevents the noodles from getting mushy in the leftover soup. It turns it into one of the best Soup Noodle Recipes you’ll ever try.
Conclusion
So there you have it. A creamy, dreamy chicken and wild rice soup that is sure to become a staple in your kitchen. It has all the comforting qualities of a classic Chicken Noodle Soup but with a unique and hearty twist. It’s a simple, delicious meal that feels like a special treat any day of the week.
I hope you enjoy making this recipe as much as I do. There is nothing better than sharing a warm meal with people you care about. This soup is perfect for doing just that. It’s more than just a Chicken Noodle Soup, it’s a bowl full of warmth and happiness.
FAQ
Can I Use Leftover Cooked Chicken?
Yes, absolutely! Using leftover cooked chicken is a great way to save time. Simply skip the step of cooking the raw chicken breasts in the soup. Add your shredded or diced cooked chicken at the end when you add the milk and spinach. A store bought rotisserie chicken works great for this too.
Is This Recipe Gluten Free?
This recipe as written is not gluten free because it uses all purpose flour to thicken the broth. However, you can easily make it gluten free! Simply substitute a gluten free all purpose flour blend in the same amount. Alternatively, you can make a cornstarch slurry by mixing two tablespoons of cornstarch with a little cold water and stirring it into the soup at the end to thicken it.
What Can I Serve With This Soup?
This soup is a hearty meal all on its own, but it pairs wonderfully with a few simple sides. A piece of crusty bread for dipping is always a good idea. You could also serve it with a simple side salad with a light vinaigrette to balance the creaminess of the soup. Some warm biscuits or crackers on the side are also delicious options.
Could I Make This A Rice Noodle Soup?
That’s a fun idea! While this recipe is built around wild rice, you could adapt it into a Rice Noodle Soup. I would suggest leaving out the wild rice and reducing the initial simmering time. Cook the rice noodles separately according to the package directions. Then, add the cooked noodles to the soup just before serving. This would give you a delicious, creamy Rice Noodle Soup with a similar flavor profile.
Creamy Chicken and Wild Rice Soup
A comforting creamy chicken and wild rice soup, blending tender chicken, earthy mushrooms, and wholesome wild rice in a rich broth. This straightforward, one-pot recipe is a satisfying meal perfect for any weeknight.
Requirements
Ingredients
Instructions
- Melt butter or heat olive oil in a large stockpot over medium-high heat. Add diced onion and cook for about 4 minutes until soft and translucent.
- Stir in diced carrots, celery, and minced garlic. Sauté for another 3 minutes. Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw taste.
- Slowly pour in chicken stock, stirring continuously to dissolve the flour smoothly. Add whole chicken breasts, diced mushrooms, rinsed wild rice, fresh rosemary, and bay leaves. Stir to combine.
- Bring the soup to a gentle simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 40-45 minutes, stirring every 5-7 minutes, until wild rice is tender.
- Carefully remove chicken breasts from the pot. Let cool slightly, then dice or shred the chicken and stir back into the soup.
- Stir in the milk and chopped baby spinach. The spinach will wilt quickly.
- Remove the bay leaves. Season the soup with salt and freshly cracked black pepper to your taste. Serve immediately and enjoy.
Notes
If you have any leftovers, let the soup cool down completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to four days. The wild rice will continue to absorb some of the liquid, so the soup will thicken as it sits. When you reheat it, you may want to add a splash of milk or chicken stock to thin it back out to your desired consistency.
You can also freeze this soup. Let it cool completely, then pour it into freezer safe containers or bags. It will keep well in the freezer for up to three months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stovetop. Again, you might need a little extra liquid to get the texture just right.
Want to customize this soup a bit? You can add other vegetables like peas, corn, or green beans. Just stir them in during the last few minutes of simmering. If you are not a fan of mushrooms, feel free to leave them out. A little bit of fresh thyme or parsley would also be a lovely addition along with the rosemary.
For a dairy free version, simply use your favorite unsweetened plant based milk. Oat milk or cashew milk work wonderfully because they are naturally creamy. You can also use a dairy free butter or stick with olive oil at the beginning. This ensures everyone can enjoy a bowl of this comforting soup.
If you love the idea of this soup but miss the pasta, you could certainly add some. Cook your favorite noodles separately and add them to each bowl just before serving. This prevents the noodles from getting mushy in the leftover soup. It turns it into one of the best Soup Noodle Recipes you’ll ever try.
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