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When the chill of autumn settles in, and the days grow shorter, nothing soothes the soul quite like a bowl of warm, hearty soup. Among the myriad of comforting recipes that beckon on those cold evenings, one stands out for its creamy texture and delightful flavors: Creamy Chicken & Wild Rice Bliss Soup. This dish is more than just a meal; it’s an experience that evokes feelings of warmth and contentment, making it a perfect choice for family gatherings or cozy nights at home.

Creamy Chicken & Wild Rice Soup

Warm up your autumn evenings with a bowl of Creamy Chicken & Wild Rice Bliss Soup! This comforting dish blends tender chicken, nutty wild rice, and fresh vegetables in a rich, creamy base. Ideal for family gatherings or cozy nights, each spoonful is a warm embrace of flavors that nourishes both body and soul. Enjoy this nutritious recipe that adds a splash of color and invites smiles to your table, making every meal a delightful experience!
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Ingredients
  

1 cup wild rice blend

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 pound boneless, skinless chicken breasts, diced

6 cups chicken broth

1 cup heavy cream

1 cup fresh spinach, chopped

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Wild Rice: Begin by rinsing the wild rice under cold water. In a medium saucepan, combine the wild rice blend with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until tender. Once done, drain any excess liquid and set aside.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking for 5-7 minutes, or until the vegetables begin to soften. Stir in the minced garlic, thyme, rosemary, salt, and pepper, cooking for an additional 1-2 minutes until fragrant.

      Cook the Chicken: Add the diced chicken breasts to the pot, stirring to coat with the vegetable mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink.

        Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.

          Incorporate Cream: Stir in the heavy cream, cooked wild rice, fresh spinach, and lemon juice. Cook for an additional 5-10 minutes, or until the spinach has wilted and the soup is heated through. Adjust seasoning with more salt and pepper if desired.

            Serve: Ladle the creamy chicken and wild rice soup into bowls, and garnish with freshly chopped parsley. Serve hot and enjoy!

              Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings