Comforting Chicken Wild Rice Soup: A Hearty Recipe for Every Season

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup heavy cream
• 2 cups fresh spinach, chopped
• to taste salt
• for garnish fresh parsley

Instructions

1. In a large pot over medium heat, heat the olive oil. Add the diced chicken and season with salt and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the rinsed wild rice to the pot, followed by the chicken broth, thyme, sage, and black pepper. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 45 minutes, or until the wild rice is tender.
4. Once the rice is cooked, add the sautéed chicken back into the pot, along with the heavy cream and chopped spinach. Stir gently to combine and let it cook for another 5 minutes, until the spinach is wilted.
5. Taste and adjust seasoning with salt if necessary. Serve hot, garnished with fresh parsley on top.