A creamy chicken and wild rice soup recipe with kale ribbons and fresh herbs. Comforting and delicious, chicken and wild rice soup is the perfect one-bowl dinner.
Brooklyn Diner Chicken Soup Recipe Rachael Ray
A note to my West Coast readers: watching the wildfire devastation from afar is gut-wrenching. I hope you and your families are safe. It’s impossible to imagine the scale of the devastation. My thoughts are with you.
Chicken Noodle Soup Recipe
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Old Fashioned Chicken Soup Recipe
Add garlic & ginger and cook, stirring often, for 1 minute. Add carrots and cook for 1 minute more. Add chicken thighs and cook for about 3 or 4 minutes. Add chicken stock & salt bring to simmer. Cover and simmer for 15 minutes. Remove chicken thighs with a slotted spoon and set aside to cool for 5 minutes or until cool enough to handle. Sprinkle chicken with pepper and salt; add to pan, and cook, stirring occasionally, for 6 minutes or until chicken just begins to brown. Add onion and garlic; cook, stirring occasionally, for 5 minutes. Stir in flour, and cook, stirring constantly, for 2 minutes. Stir in broth and milk.
Grandma's Chicken Noodle Soup Recipe
Right now, the house is quiet. My kids are cozied up in front of laptops in their rooms and it seems like they are actually being educated there. There’s occasional panic when the technology doesn’t do what it’s supposed to, but so far, it’s going really well. For the first time in six months, I have the quiet and space I need to really get to work. And that’s a good thing, because I’m currently swamped.
Swamped enough that getting dinner to the table each night feels like a major accomplishment. But this simple chicken and rice soup is the kind of dish that makes putting a wholesome dinner on the table feel achievable. It starts with essentials like carrots and celery, but there’s also kale and fresh herbs. The chicken lends a hearty edge, while the wild rice (I used a blend here) adds texture.
Chicken and Wild Rice Soup: A One Bowl Dinner
To make the soup, start with chicken sautéed in butter until golden and crisp (I used white meat here and loved the delicate flavor it lent the soup). Next onion, celery, and carrots are sautéed in (even more) butter and wine until tender. Then you add some flour, broth, and kale ribbons, and let the soup simmer until it’s creamy and thick. Just before serving, fold in the wild rice blend, shredded chicken, and a drizzle of cream, and then tuck into a soup that’s complex and rich and comforting. Finish with lots of black pepper and minced parsley.
Gently reheated, this soup is even better the next day.
Creamy Chicken and Wild Rice Soup
15mins
45mins
A creamy chicken and wild rice soup recipe with kale ribbons and fresh herbs. Comforting and delicious, this chicken and wild rice soup is the perfect one-bowl dinner.
Cuisine: American
Makes: 6generous servings
- 1cupdry wild rice or a wild rice blend,cooked to al dente
- 4tablespoonsunsalted butter,divided
- 2split skinless,boneless chicken breasts or the chicken of your choice (about 1 1/2 pounds total)
- 1teaspoonsea salt, divided, plus more to taste
- 1/2 teaspoon fresh ground pepper, plus more to taste (I like a lot of pepper!)
- 1/2cupwhite wine
- 1medium yellow onion,diced
- 2carrots, diced
- 2celery stalks, diced
- 4clovesgarlic,smashed, peeled, and minced
- 1/4cupall-purpose flour
- 5 - 6cupslow-sodium chicken broth(reduce added salt if not using low-sodium broth)
- 1bunch kale or spinach,rough chopped
- 1/2cupheavy cream
- 4fresh thyme sprigs,optional
- 1/4cupparsley,for garnish
- In a medium saucepan, cook rice according to package instructions with sea salt and butter.
- Meanwhile, melt 2 tablespoons butter in a large Dutch oven or braising pot over medium/medium-high heat. Salt chicken on both sides with 1/2 teaspoon sea salt, then sear in butter until golden with an internal temperature of 165 degrees F, 5 - 7 minutes per side. Set cooked chicken breasts on a rimmed plate and set aside. When cool enough to handle, use two forks to gently shred chicken.
- In the same Dutch oven, add wine and use a wooden spoon to scrape up any brown bits. Add remaining 2 tablespoons butter, and when melted, add the onion, celery, and carrots. Sprinkle with a 1/2 teaspoon sea salt and the pepper, and cook, stirring often, until tender, about 6 minutes. Add the garlic and cook one minute more. Fold in flour and allow it to brown slightly. Drizzle in broth, adding a total of 5 cups. Fold in kale ribbons and add 2 sprigs thyme (stem and all, if using). Gently simmer soup over medium-low heat and cook 20 minutes. Be sure to stir frequently – soup may stick to the bottom as it cooks. As soup cooks and thickens, add up to 1 more cup broth as needed.
- Fold in cream, cooked wild rice blend, and chicken. Add sea salt and pepper to taste. Turn heat to the lowest setting and stir gently until heated through. Ladle into bowls, garnish with parsley and thyme leaves, a few turns of black pepper, and serve.