One of the reasons I’m such a fan of soups is because they are, more often than not, a one-pot meal. They also reheat well and it’s super easy to make a double batch to have some always at the ready in your freezer for quick dinners or super easy lunches. Chicken and wild rice soup with cream is one of our favorites!
Adding rice to our soups has also been a great way to keep them gluten-free, but also giving us the bit of grains that we desire. I know there are a lot of paleo folks out there who would argue with me, but over the years, and after trying a strict paleo diet in which I did everything “right”, I find that my body does best with a bit of grains here and there. And the wild rice mix in this soup is super pleasing to the eye as well.
Creamy Chicken and Wild Rice Soup
Ingredients
- 3 cups roast chicken shredded
- 1 cup wild rice blend
- 2 Tbsp butter
- 2 stalks celery chopped
- 2 cups leeks chopped
- 1-2 carrots chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1/2 cup cream
- 1 tsp salt to taste
- 1/4 tsp pepper to taste
- 1-2 cups spinach or kale chopped
Instructions
- Saute onion, leeks, and carrots in butter until onions are transparent.
- Add in minced garlic and saute for one minute.
- Add the chicken, wild rice, and broth to the pot, bring to a boil and then let simmer, covered, for 20 minutes or until rice is tender.
- Slowly add in the cream and season with salt and pepper to taste, letting it simmer for an additional 10 minutes to thicken slightly.
- Remove from heat and serve.
I’ve also been known to add spinach or kale to the pot during the last few minutes of cooking. The greens are not only great for you but add extra color to your bowl! Homemade croutons on top also add a great crunch.
Donielle Baker
