Ingredients

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Protein: 1 lb boneless, skinless chicken breasts

Vegetables: 2 tbsp olive oil or butter, 1 small onion diced, 2 medium carrots diced, 2 celery stalks diced, 6 cloves garlic minced, 8 oz baby bella mushrooms (optional), 2 large handfuls fresh baby spinach (optional)

Liquids: 6 cups chicken stock (or vegetable stock), 2 cups plain milk or half-and-half (optional, for a creamy soup)

Rice: 1 cup uncooked wild rice, rinsed and drained

Seasoning: 1 tbsp fresh rosemary (or 1 tsp dried), 2 bay leaves, fine sea salt and freshly cracked black pepper to taste

Thickener (for creamy soup): ¼ cup all-purpose flour 

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Instructions

1. Sauté Veggies: In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the onion, carrots, and celery and sauté for about 5-7 minutes until they begin to soften. Add the garlic and optional mushrooms and cook for another minute until fragrant.

2. Add Thickener (optional for creamy soup): If making a creamy soup, sprinkle the flour over the vegetables and stir frequently for 1 minute to cook off the raw flour taste.

3. Simmer: Gradually pour in the chicken stock, stirring constantly to combine the flour mixture smoothly into the broth. Add the chicken breasts, wild rice, rosemary, and bay leaves. Stir everything together.

4. Cook the Rice and Chicken: Bring the soup to a boil, then reduce the heat to a low simmer. Cover and cook for 30-45 minutes, or until the wild rice is tender, stirring occasionally to prevent sticking.

5. Shred Chicken: Carefully remove the cooked chicken breasts from the pot. On a cutting board, shred or dice the chicken into bite-sized pieces and return it to the soup pot.

6. Finish and Season: Stir in the milk or half-and-half and optional baby spinach until combined and heated through. Remove and discard the bay leaves.

7. Serve: Taste and season with additional salt and black pepper as needed before serving warm. 

Tips

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Pre-Cooked Chicken: For a faster option, use about 2 cups of shredded rotisserie chicken and add it in step 6 with the milk.

Leftovers: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze the soup for up to 3 months. If freezing a creamy soup, be aware that the texture may change slightly upon reheating.

Vegetarian: Omit the chicken and use vegetable broth for a delicious vegetarian version. 

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