Creamy Chicken and Wild Rice Soup

This is a hearty, warming soup that’s great for fall! I used chicken here but you could also try using chickpeas or even jackfruit for a vegan option. The flavors are truly incredible together and I hope you enjoy it as much as my family and dinner guests have every time I’ve made it.

Ingredients

1 tbsp butter
2 stalks celery (sliced)
2 carrots (sliced)
1 onion (chopped)
1 clove garlic
4 sprigs fresh thyme or 1 tsp dried thyme (3-4 sprigs)
1 bay leaf
salt and pepper to taste
2 chicken breasts
3/4 cup wild rice (or long-grain rice)
6 cups chicken stock
1 15oz can full-fat coconut milk or 1-1/2 cups heavy cream
3 tbsp butter, I used Miyokos (melted)
3 tbsp flour, I used Bob’s Redmill 1-1
3 cups fresh spinach

Heat the butter and cook the chopped celery, carrots, and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer. Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, and wild rice, and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred them with two forks, then add them back to the soup together with the coconut milk. Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.