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Chicken and Wild Rice Soup

a bowl of chicken and wild rice soup made with carrots, spinach, garlic, ginger, spinach & green onions
  • Serves:  6
  • Prep Time:  25 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, ¼-inch sliced
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced fresh ginger
  • 6 cups chicken stock
  • 1 ½ cups water
  • ¾ cup wild rice
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 3 cups cooked shredded chicken
  • 2 cups packed baby spinach
  • 2 green onions, white and green parts sliced, plus more for serving
  • ¼ teaspoon red pepper flakes, (optional)

Method

  1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Once the oil is glistening, add the onion and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Reduce the heat to medium. Stir in the garlic and ginger and cook until fragrant, 1 minute more.
  2. Add the chicken stock, water, wild rice, salt, and pepper and stir to combine. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the carrots are tender, about 8 minutes.
  3. Stir in the chicken, spinach, and green onions. Return to a simmer and cook, stirring occasionally, until the chicken is warmed through and the rice is tender, about 20 minutes.
  4. Ladle the soup into bowls and top with green onions, pepper, and red pepper flakes, if using.