Chicken and Wild Rice Soup
Creamy yet dairy-free chicken and wild rice soup made with tender chicken, wild rice, and mushrooms in a silky coconut milk broth — comforting, wholesome, and perfect for cosy weeknight dinners.
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Ingredients
- 4 tablespoons olive oil, divided
- 2 small yellow onions, peeled and finely diced
- 2 celery stalks, diced (or 150 g celeriac, peeled and finely diced)
- 2 medium carrots, peeled and diced
- 600-700 g chicken breasts halves (preferably sustainably sourced)
- 300 g cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- sea salt and freshly ground pepper, to taste
- 3/4 cup uncooked wild rice (125 g)
- 3 cups chicken broth, good quality (750 ml)
- 1/2 cup water (125 ml)
- 1/3 cup flour (35 g)
- 1 x 400 ml can coconut milk (full-fat)
- Freshly squeezed juice from 1/2 lemon
Optional add-in:
- 2 large handfuls fresh baby spinach
Method
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Sauté the vegetables: Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, and cook, stirring often, until the onions are softened (4-5 minutes).
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Build the flavour: Add the mushrooms, garlic, and Italian seasoning; stir to combine. Season with salt and pepper and cook until the garlic is fragrant (1 minute). Then stir in the wild rice, whole chicken breasts, vegetable broth and water.
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Simmer: Bring the soup to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for about 45 minutes, or until the rice is almost tender.
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Shred or dice the chicken: Use tongs to transfer the chicken breasts to a cutting board. Either dice or use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
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Prepare the roux: During the final 5 minutes of cooking, prepare the roux. Heat 2 tablespoons of olive oil in a small saucepan. Stir in the flour using a wooden spoon or whisk until fully blended. Gradually pour in the coconut milk while whisking continuously until the mixture thickens into a smooth sauce-like consistency.
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Finish the soup: Transfer the coconut milk mixture to the pot with the soup, stir to combine, and simmer for 5 more minutes. If using, add the spinach in the final minutes and cook until wilted.
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Season and serve: Stir in the lemon juice, taste and adjust seasoning with more salt and pepper as desired. Serve warm and enjoy!
Notes
- Be sure to use 100% wild rice — not black rice (it will tint your soup). A wild rice blend also works nicely. Wild rice typically takes about 45 to 60 minutes to cook. However, the exact cooking time can vary based on factors like the type of wild rice, its age, and how it's processed. It's essential to follow the cooking instructions on the package and periodically check the rice for doneness.
- I use wild rice from Rapunzel which has a cooking time of 45 minutes. The slow cooking allows the flavours to deepen and develop.
- Alternatively, you can soak the wild rice for a few hours before cooking, which can help reduce the cooking time.
- Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
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