Description
This comforting and soul-warming soup features tender seared chicken and earthy wild rice in a velvety, herb-infused broth. It is the perfect one-pot meal for a chilly evening, offering restaurant-quality flavor with simple ingredients. Using a non-alcoholic grape juice reduction adds depth to the base, while the addition of heavy cream creates a luxurious texture. It is a family-friendly dish that tastes even better the next day, making it an ideal choice for easy meal prep.
Ingredients
1 cup uncooked wild rice
1 3/4 cups chicken broth for cooking rice
2 tablespoons butter for rice
1 1/4 lb boneless skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup non-alcoholic white grape juice
3 tablespoons butter
1 yellow onion, diced
3/4 cup carrots, sliced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
5 cups chicken broth
1 cup heavy cream
1/2 chicken bouillon cube
1 cup packed baby spinach
Instructions
Cook wild rice in 1 3/4 cups chicken broth until tender, then stir in 2 tablespoons butter and fluff with a fork.
Season chicken with salt and pepper, sear in olive oil until golden, then rest and shred into pieces.
Deglaze the pot with non-alcoholic white grape juice, scraping up the browned bits.
Add butter, onions, carrots, and celery to the pot, cooking until softened.
Stir in garlic, soy sauce, hot sauce, and flour to create a thick base.
Slowly whisk in the 5 cups of chicken broth and heavy cream.
Add the bouillon cube, shredded chicken, and cooked wild rice to the pot.
Simmer until heated through and stir in the baby spinach until wilted before serving.
Notes
You can customize this soup by adding seasonal vegetables like mushrooms or parsnips. Store leftovers in an airtight container for up to 3 days; the soup thickens upon refrigeration, so add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American