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Chicken, Mushroom and Wild Rice Soup with Spinach

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Ingredients

Adjust Servings:
1 cup Wild Rice
4 tbs Butter
1 Medium Onion chopped
2 large ribs Celery chopped
2 large Carrots peeled and chopped
1 1/2 cups Mushrooms sliced
4 Garlic Cloves minced
1/2 cup All Purpose Flour
10 cups Low Sodium Chicken Stock
1/2 tsp Thyme
1 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
1/2 tsp Red Pepper Flakes
1/4 tsp Nutmeg
3/4 cup Half and Half
3/4 cup White Wine
2 cups Skinless & Boneless Chicken shredded chicken breast (I use a rotisserie chicken)
4 cups Fresh Baby Spinach

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Chicken, Mushroom and Wild Rice Soup with Spinach

Features:
  • Vegetarian
Cuisine:

The first time I made it, I was hooked on the complexity of flavors with the wine and hint of nutmeg

  • 1 hour
  • Serves 6
  • Easy

Ingredients

Directions

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Lucky for me, Washington State is made for soup weather. Our months of gray cloudiness have started. It’s dark when I wake up, and well on its way to darkness when I get home from work.

The fall and winter are really the best seasons for soup not only because of the weather, but because of the produce that’s in season. Potatoes, sweet potatoes, carrots, parsnips, butternut squash, kale and chard are plentiful. Let me tell you something, folks, these are the best building blocks for amazing soups.

This recipe really satisfies as a meal. All the components — the wild rice, spinach, carrots and chicken — will warm you with its heartiness. The first time I made it, I was hooked on the complexity of flavors with the wine and hint of nutmeg. It kicks butt, if I do say so myself.

And for heck’s sake, use a rotisserie chicken in this recipe. Let me stand on my soapbox briefly: I love rotisserie chicken. Yes, I’m a bit choosy about the grocery stores or delis I buy them from, but here’s the deal. They’re usually the same price as an uncooked whole chicken. Only they’re cooked, seasoned and ready for quick and easy shredding for soups, sandwiches, enchiladas…the list is endless. End spiel.

Note:
Depending on my mood, I often add up to double the nutmeg and/or red pepper flakes if I want those flavors to be more noticeable. The measurements in this recipe only provide a hint of those flavors. Taste it first, then add away!

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Steps

1
Done

Cook the wild rice according to package directions and set aside.

2
Done

Meanwhile, in a large pot or Dutch oven over medium-high heat, add the butter. When the butter is melted, add the onions and celery and carrots and cook until just softened, 10-12 minutes, stirring occasionally. Add the mushrooms and cook, until they’ve browned and shrunk a little bit. Add the garlic and cook for an additional 30 seconds.

3
Done

Add the flour and stir constantly for one minute, coating the vegetables. Stir in the chicken stock, thyme, salt, pepper, nutmeg and red pepper flakes. Raise the temperature to high and bring just to a boil. Lower the heat to medium and let simmer, 10-12 minutes, or until the broth has thickened.

4
Done

Stir in the half-and-half and white wine. Add the cooked wild rice and shredded chicken. Gently stir in the fresh spinach. It will look like a lot, but it will wilt down quite a bit.

5
Done

Remove from heat, taste and adjust the seasonings if necessary.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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