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Chicken and Wild Rice Soup
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Ingredients
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Step by step
Method
5 steps
- 1
Cook the wild rice in chicken broth according to the package directions, usually 35–45 minutes. Stir in the butter when the grains are tender and beginning to split, then set the rice aside.
- 2
Pat the chicken dry and season with salt and pepper. Heat the oil in a soup pot over medium-high heat and sear the breasts 3–4 minutes per side, until lightly golden. Move them to a board and rest 10 minutes.
- 3
Add the wine to the pot with the heat off, scrape up the browned bits, then simmer it over medium heat for about 4 minutes, until reduced by half. Add the butter, onion, carrots, and celery; cook 5–6 minutes until the onion softens.
- 4
Stir in the garlic, soy sauce, hot sauce, dried herbs, and flour. Cook 2 minutes, then add the broth in small splashes while stirring. Stir in the cream and bouillon, bring it just to a boil, and lower it to a gentle simmer.
- 5
Shred the chicken and return it with its juices. Simmer partially covered for 15 minutes, keeping the broth calm, then add the spinach for 2–3 minutes until wilted. Spoon rice into bowls and ladle the soup over it.