Creamy Chicken and Rice Soup with Spinach
Creamy chicken and rice soup is a hearty soup recipe that uses brown rice and fresh spinach for a boost of nutrition. This healthier soup recipe has a wonderful spice to it and is so easy to make!
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
- 2 tbsp olive oil
- 1 onion, diced (about 1 cup)
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- 3/4 tsp curry powder
- 1/2 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 48 oz reduced-sodium chicken broth
- 1 to 1.5 lbs boneless skinless chicken breasts
- 105 grams ghee (1/2 cup)
- 105 grams all-purpose flour (just about 3/4 cup)
- 2 cups 2% milk
- 1 1/2 cups cooked brown rice
- 2 oz baby spinach
Heat olive oil in a large pot set on the stovetop over medium heat. Add onion, carrot, and celery and saute for 5-6 minutes, or until beginning to turn golden.
Add minced garlic, curry powder, Old Bay seasoning, salt, and pepper and stir to evenly coat vegetables with the spices. Cook for 1-2 minutes more.
Pour in the broth and raise the heat so it comes to a boil. Add the chicken breasts and cover the pot. Cook for 20 minutes or so, or until the center of the largest breast reaches 165°F.
Once fully cooked, reduce the heat to low. Remove the chicken breasts from the pot with a slotted spoon and shred the meat using two forks, or by adding to the bowl of a stand mixer fitted with the paddle attachment and (carefully - they're hot!) putting the mixer on the lowest speed until broken up into shreds.
Add the ghee to a separate, medium saucepan set over medium-low heat. Once the ghee is melted, sprinkle in flour while whisking until combined. Whisk for another 2-3 minutes, or until the roux has thickened some.
Slowly pour in the milk to the saucepan with the roux, whisking constantly. Keep whisking and cooking for a few minutes more once all the milk has been added until the mixture is smooth and thick.
Pour the thickened roux/milk mixture into the pot with the soup and stir to combine. Add back the shredded chicken, then add the cooked brown rice and the spinach. Cook for several minutes to heat the chicken/rice up and allow the spinach time to wilt. The soup is ready to serve once the spinach is wilted.
See recipe note above about using butter instead of ghee if you prefer.
Using 1 1/2 lbs of chicken breasts results in a seriously hearty soup. Use less if you'd like a less bulked up soup.
If leftover portions thicken up too much once refrigerated, thin with a little bit of water while heating up.