Easy Creamy Chicken and Wild Rice Soup
The definition of comfort food right here! This Easy Creamy Chicken and Wild Rice Soup is ready in about 30 minutes from start to finish. A family favorite, this rich and creamy masterpiece is light on calories but big on flavor. You’ll be adding this one to the weekly meal plan for sure!
The best laid plans always seem to be foiled around my house. Last week, I had big plans to give you a few of my favorite recipes and then I ended up with a few last minute projects that sort of derailed me. So, by Wednesday, I decided to save them all up for this week…..then, remember that dog we got in the summer…..well, I still don’t have the warm and fuzzies for him and I don’t see that happening anytime soon either BECAUSE…..he knocked over a snow globe….which busted into a million and one pieces. Water, snow, glass….everywhere. On the carpet….in the crevices of the hardwood. It’s ridiculousness at it’s finest. But….these are small problems in the world and I will make it though to the other end of the week. In the meantime, I bring you some warm and fuzzies…in a pot….filled with Easy Creamy Chicken and Wild Rice Soup.
When I was in my 20’s I didn’t have much time or money so I looked for ways to satisfy my cravings for delicious food without having to go out to a restaurant. I subscribed to Cooking Light and my obsession with cooking began. The cover recipes were always my favorite and the first to try….and times haven’t changed much because this Easy Creamy Chicken and Wild Rice Soup caught my eye recently. I don’t remember if it was on the cover but the photograph was bright and beautiful….kind of begging for a ladle to be plunge deep into it to ward off the winter chill. I had to make it and, of course, tweak the recipe ever so slightly.
The original Cooking Light Creamy Chicken and Wild Rice Soup recipe calls for a combination of water and stock, I decided to go with all stock because I felt like the water addition made the broth a bit bland. I also replaced the kale called for in their version with baby spinach because….well, I’m not a HUGE fan of kale as much as I want to be and I think it’s time to leave Kale in 2017. Who’s with me? And to keep the recipe gluten free, I used cornstarch instead of flour as the thickener. All good choices in my opinion but the original recipe found here is fabulous, too, if you want to try it out.
I love that this Easy Creamy Chicken and Wild Rice Soup comes together quickly. It’s a great way to use up leftover chicken or you can grab a rotisserie chicken on your way home from work to shred up and add to the soup. It’s even better if you have some of this homemade stock to use but don’t worry if you don’t, store bought is absolutely fine and I use it all the time. Because really, who has time to make stock on a weekly or, even, mostly basis?
This Easy Creamy Chicken and Wild Rice Soup reminds me of this popular Chicken and Artichoke Soup I made last year but tastes so completely different. It’s also on our meal rotation as is this Chicken Noodle Soup and this Chicken Tortilla Soup that’s made with turkey and doesn’t have any tortillas in it at all. So, I guess it’s not really tortilla soup? Anyway, I’ll be eating a big bowl of this Easy Creamy Chicken and Wild Rice Soup before my Apple appointment on Tuesday to try and calm my nerves because it’s not looking pretty right now….with the black screen of death and all.
- 5 bacon slices chopped
- 1 cup chopped onion
- 1 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1 tablespoon fresh thyme leaves
- 1 8-oz. package presliced cremini mushrooms
- 4 garlic cloves minced
- 5 cups unsalted chicken stock
- 4 cups lightly packed baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1 1/2 cups chopped cooked chicken breast
- 1 cup cooked wild rice
- 1 cup half-and-half
- 1/4 cup cornstarch
- Heat a Dutch oven over medium-high. Add the bacon to the pan and cook 4 minutes or until crisp.
- Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings.
- Add the onion, carrot, and celery to drippings in pan and sauté 3 minutes. Stir in the thyme, mushrooms, and garlic. Sauté 5 minutes.
- Add stock and bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add the spinach, salt, ground mustard and pepper cooking for 3 minutes. Stir in the chicken and rice.
- Combine half-and-half and cornstarch in bowl, whisking until smooth. Stir into the soup and cook 2 minutes or until thickened. Top with bacon.
Soup can be made up to 24 hours in advance and stored in the refrigerator in an airtight container.