Ingredients (~6 servings)
- 2 Tbsp olive oil
- 1 medium onion, diced (~1 cup)
- 2 medium carrots, diced (~1 cup)
- 2 celery ribs, diced (~1 cup)
- 3 cloves garlic, minced
- 1/2 tsp curry powder
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp ground black pepper
- 6 cups reduced-sodium chicken broth
- ~1 lb boneless skinless chicken breasts
- 1/3 cup ghee (or butter)
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1 cup cooked brown rice
- 1.5 oz baby spinach
Sauté the Aromatics
Heat 2 Tbsp olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery; sauté for ~5-6 minutes until they start turning golden at the edges.
Add the minced garlic, 1/2 tsp curry powder, 1/2 tsp Old Bay, 1/2 tsp salt, and 1/4 tsp black pepper.
Stir to coat the vegetables with the spices and cook for ~1-2 minutes more until fragrant.
Poach the Chicken
Pour in 6 cups chicken broth and raise the heat to bring it to a boil.
Add the chicken breasts and cover the pot.
Cook for ~20 minutes or until the thickest part of the largest breast hits 165F internal.
Once cooked, reduce the heat to low and pull the chicken breasts out with a slotted spoon.
Shred the chicken using two forks – or toss them into a stand mixer with the paddle attachment on low speed until they break into shreds.
The mixer method is faster but be careful; the chicken is hot.
Make the Roux
In a separate medium saucepan over medium-low heat, melt 1/3 cup ghee.
Once melted, sprinkle in 1/2 cup flour while whisking constantly until combined.
Keep whisking for ~2-3 minutes until the roux thickens and smells slightly nutty.
The roux should be smooth and paste-like at this stage.
Add the Milk to the Roux
Slowly pour 1 1/2 cups milk into the saucepan with the roux, whisking constantly as you pour.
The mixture will seize up at first but keep whisking.
Once all the milk is added, keep whisking and cooking for a few minutes more until the mixture is smooth and thick.
You’re looking for a consistency like heavy cream.
Finish the Soup
Pour the thickened roux mixture into the pot with the broth and stir to combine.
Add the shredded chicken, 1 cup cooked brown rice, and 1.5 oz baby spinach.
Cook for ~3-4 minutes to heat the chicken and rice through and allow the spinach to wilt.
The soup is ready once the spinach is fully wilted and everything is heated through.
Creamy Chicken and Rice Soup with Spinach
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 1 medium onion, ~1 cup, diced
- 2 medium carrots, ~1 cup, diced
- 2 celery ribs, ~1 cup, diced
- 3 cloves garlic, minced
- 1/2 tsp curry powder
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp ground black pepper
- 6 cups reduced-sodium chicken broth
- ~1 lb boneless skinless chicken breasts
- 1/3 cup ghee, or butter
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1 cup cooked brown rice
- 1.5 oz baby spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté for 5-6 minutes until golden at edges.
- Add minced garlic, curry powder, Old Bay, salt, and pepper; cook 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts, cover, and cook 20 minutes until internal temperature reaches 165F.
- Remove chicken with a slotted spoon and shred using two forks.
- In a separate saucepan over medium-low heat, melt ghee.
- Whisk in flour constantly until combined, then cook 2-3 minutes until nutty-smelling and paste-like.
- Slowly pour milk into the roux while whisking constantly until smooth and thick like heavy cream.
- Pour the roux mixture into the pot with broth and stir to combine.
- Add shredded chicken, cooked brown rice, and baby spinach.
- Cook 3-4 minutes until spinach wilts and everything is heated through.