Creamy Tuscan Chicken Wild Rice Soup
This creamy Tuscan chicken wild rice soup is loaded with tender shredded chicken, hearty wild rice, sun-dried tomatoes, spinach, vegetables, and Parmesan in a rich, cozy broth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner, SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth, plus more as needed
- 1 cup wild rice blend, rinsed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cups cooked shredded chicken
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 3 cups baby spinach
- Fresh parsley or thyme, for serving
Instructions
- Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, until softened.
- Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
- Slowly stir in the chicken broth. Add the wild rice, Italian seasoning, thyme, salt, and pepper.
- Bring to a gentle boil. Reduce the heat to low, cover, and simmer for 40 to 50 minutes, until the wild rice is tender.
- Stir in the shredded chicken, sun-dried tomatoes, heavy cream, Parmesan, and spinach.
- Simmer uncovered for 5 to 10 minutes, until the soup is creamy, hot, and the spinach is wilted.
- Add more chicken broth if the soup is too thick. Taste and adjust the salt and pepper before serving.
Notes
- Rotisserie chicken makes this soup especially quick and easy.
- Wild rice continues to absorb broth as the soup sits. Add a splash of chicken broth when reheating leftovers.
- For freezing, make the soup through Step 5. Freeze before adding the cream, Parmesan, and spinach, then add them after reheating.
- Use half-and-half in place of heavy cream for a lighter option.
- Add a pinch of crushed red pepper flakes with the garlic for a little heat.
Find it online: https://www.firsthomelovelife.com/tuscan-chicken-wild-rice-soup/