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Creamy Chicken Rice Soup Recipe
Just in time for chilly weather and cold season, this Creamy Chicken Rice Soup Recipe is comfort in a bowl. The addition of fresh spinach and mushrooms make this soup extra satisfying and nutritious.
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Servings: 8
Ingredients
- 2 Tablespoons Olive Oil
- 2 Large Carrots (diced)
- 2 Large Celery Stalks (sliced)
- 8 ounces Crimini Mushrooms (sliced)
- 1 Sweet Onion (chopped)
- 1/4 Cup All Purpose Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Poultry Seasoning (optional)
- Pinch Salt/Pepper
- 64 ounces Low Sodium Chicken Broth
- Juice of 1/2 a Lemon
- 1 Lb Chicken Breast (cut into bite sized pieces, seasoned with salt/pepper)
- 1/2 Cup Heavy Cream
- 3 Cups Baby Spinach
- 2 Cups Wild Rice Blend (cooked al dente, according to package instructions)
Instructions
- In large soup pot over medium/high heat, saute carrots, celery, mushrooms and onion in oil for 10 minutes.
- Stir in flour, garlic powder, onion powder, poultry seasoning, salt and pepper. Gradually stir in chicken broth then add lemon juice. Bring to a boil then add chicken. Reduce heat and simmer 5-7 minutes or until chicken is cooked through.
- Stir in heavy cream, spinach and cooked wild rice. Simmer 5 minutes. Salt and pepper to taste, then serve.
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